Spaghetti Squash Pad Thai…

Spaghetti Squash Pad Thai…

Spaghetti Squash Pad Thai…

I love Spaghetti Squash, and was thinking that maybe it was time to find a different recipe to use instead of just cutting it in half, putting butter and garlic in it and then baking it…

You will still indeed need to do the above, but there is a pad thai twist that makes it delicious!! This recipe takes a bit of time to make, but it is so good you won’t mind…

What you need:

Recipe makes 4 servings.

  • 1 Large Spaghetti Squash, halved and seeded (I only had a small one and had way too much sauce as you will see in the finished photos. If you only use a small one, save about 1/3 of the sauce to use for something else, it will be too much!!)

Preheat your oven to 400°.

Place spaghetti squash, cut-side up onto a baking sheet. I added about 1 tbsp butter and about 1 tsp of chopped garlic per half.

Bake in the preheated oven until squash is tender, 30 to 50 minutes.
Shred squash meat using a fork and compost the peel.



  • 1 1/2 cups homemade bone broth (you could also use chicken or beef stock)
  • 3 tbsp natural peanut butter
  • 1 tbsp chile sauce
  • 1 tbsp crushed or chopped garlic
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp oyster sauce
  • 1 tsp minced fresh ginger
  • 1 tsp sesame oil
  • 1/4 tsp ground black pepper
  • 3 tbsp cold water
  • 1 tbsp cornstarch (you could substitute this with arrowroot powder)

Combine bone broth, peanut butter, chili sauce, garlic, fish sauce, mushrooms, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a gentle boil. Mix water and cornstarch together in a bowl with a small whisk until smooth; add to broth mixture and continue boiling until sauce thickens, this should take 5 to 10 minutes. Reduce heat to minimum and simmer sauce.



  • 2 tbsp olive oil
  • 2 cups packaged kale coleslaw mix (or you could chop a mix of Kale, Brussels sprouts, and green and purple cabbage)
  • 1 zucchini, diced
  • 1 red or green pepper, diced
  • 1/2 cup sliced green onions
  • 1 cup mushrooms (I had some stems left from my mushroom caps so I used those)
  • 1/4 cup chopped fresh cilantro (totally optional)
  • Chopped and cooked chicken (You can get creative here! It is also optional. I didn’t use meat because we had it with ribs)

Heat olive oil in a large skillet over medium-high heat; saute kale coleslaw, zucchini, bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes.



Add chicken (if you are using it) and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

As you can see, mine was super creamy, with what actually ended up being too much sauce for the size of my squash, though it was still amazing and delicious!


My picky child that doesn’t like anything new devoured this dish…We had it as a side dish to our sticky chicken wings and dry ribs…Yummy.

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