There’s something really satisfying about turning a humble spaghetti squash into a big, colorful, peanutty stir-fry that feels just a bit fancy, even on a random Tuesday night. This is one of those dinners I make when I’m craving something a little different, but still want to keep things wholesome and packed with veggies.
I won’t call it traditional Pad Thai, because it isn’t — but it’s inspired by those flavors we love: the nutty-sweet-savory sauce, crunchy peanuts, fresh veggies. And spaghetti squash makes a surprisingly good stand-in for noodles, with all those tender strands ready to soak up the sauce.
What I really love? Leftovers are even better the next day, making lunch something to look forward to.
Why This Dish Has Become a Weeknight Go-To
I started making spaghetti squash years ago when I wanted lighter meals that didn’t feel like diet food. It’s filling, satisfying, and you can load it with just about any veggie lingering in the fridge.
This version hits a sweet spot for me:
- It’s heavy on the vegetables. I try to sneak in as many colors as I can — bell peppers, snap peas, carrots — they all work beautifully here.
- The peanut sauce is simple. Just five basic ingredients I always have around, mixed up in seconds. It’s creamy and rich without being heavy.
- It’s budget-friendly. Way cheaper than ordering takeout, and honestly, I think it tastes fresher.
- Great for meal prep. Make it ahead, and you’re set for lunch the next day.
Honestly, once you start making spaghetti squash this way, you’ll think of all kinds of sauces and fillings to try. It’s like a blank canvas for dinner ideas.
What You’ll Need to Make This Happen
Spaghetti Squash
This is the star. When baked or microwaved, the flesh turns into these beautiful, tender strands that really do resemble spaghetti. I usually grab a medium one — around 3–4 pounds.
Veggies
My usual mix includes carrots, snap peas, and bell peppers for color and crunch. But I’ve thrown in broccoli florets, green beans, or even shredded cabbage when that’s what I had. It’s a great way to clear out the veggie drawer.
Peanuts
Crushed or roughly chopped, they add that perfect salty crunch on top. I like to toast them in a dry pan for a minute or two for extra flavor.
Scallions
These give a fresh bite that really brightens up the finished dish.
The Sauce
Peanut butter, honey (or maple syrup if you want to keep it vegan), soy sauce, ginger, and a splash of rice vinegar or lime juice. It’s creamy, savory, sweet, and just a little tangy.
How I Usually Cook Spaghetti Squash
I get asked about this all the time because people are intimidated by these big yellow things at the market. Don’t be. Once you try it, you’ll see it’s really easy.
In the Oven
- Cut it lengthwise (I usually microwave it whole for a minute first to soften it just enough to cut safely).
- Scoop out the seeds (you can roast them like pumpkin seeds if you’re feeling thrifty).
- Rub the inside with olive oil, salt, and pepper.
- Place cut-side down on a parchment-lined baking sheet.
- Bake at 400°F for 35–50 minutes, depending on size.
- Flip over carefully, then use a fork to rake out the spaghetti-like strands.
The oven method is my go-to because it gets the squash perfectly caramelized around the edges.
In the Microwave
If I’m short on time, I’ll microwave it. Cut it in half, scoop the seeds, place cut-side down in a dish with about an inch of water, and microwave 10–12 minutes. It’s surprisingly good and much faster.
I always let it rest for a few minutes before handling — it stays hot for ages and I’ve burned myself more than once trying to rush.
Putting It All Together
About 15 minutes before the squash is done, I start the veggie stir-fry. Just heat a bit of oil in a big pan and sauté the carrots, snap peas, and bell peppers until they’re just tender but still crisp. I don’t like them mushy — the crunch is part of the fun.
Meanwhile, I mix up the sauce in a bowl — peanut butter, honey, soy sauce, ginger, rice vinegar or lime juice. So simple.
Once the squash is cooked and shredded into strands, I toss it all together in a big bowl — the squash, the sautéed veggies, most of the peanuts, and the sauce. Give it a good mix so everything is coated.
To finish, I top it with extra peanuts and sliced scallions. It looks beautiful and tastes even better.
Handy Tips From My Kitchen
- Roast the seeds! Don’t toss the squash seeds — clean and roast them with a bit of oil and salt for a crunchy snack.
- Make ahead — Cook the squash and the sauce a day or two before. Then all you need is a quick veggie sauté and dinner’s on the table.
- Watch the microwave times — smaller squash cooks faster. If it’s overdone, it gets watery.
- Swap the sweetener — Maple syrup is a great alternative to honey if you’re making it vegan.
- Change up the veggies — Broccoli, zucchini, shredded cabbage, green peas, or whatever you have will work.
Storage Tips for Leftovers
This dish keeps really well, making it a solid option for meal prep.
- Fridge — Store in an airtight container for up to a week. I actually think it tastes better the next day when the flavors meld.
- Freezer — Let the cooked squash cool completely. Freeze in a freezer-safe bag or container. It’ll keep for a few months. Thaw overnight in the fridge before reheating.
If you’re planning to freeze it, I recommend keeping the sauce separate and mixing it in after reheating for the best texture.
Spaghetti Squash Pad Thai
Craving all the bold, nutty flavors of Pad Thai without the heaviness? This vibrant veggie-packed dish is a lighter take on the classic—thanks to spaghetti squash stepping in for noodles and a creamy, zingy peanut-ginger sauce that ties everything together.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 2 carrots, thinly sliced
- 1 red bell pepper, diced
- 2 cups sugar snap peas or snow peas, halved
- 2 cloves garlic, minced
- 5 green onions, thinly sliced
- ½ cup chopped peanuts (plus extra for topping)
- Fresh lime wedges, for serving
For the Sauce
- 2 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- Juice of ½ lime
- 1 tablespoon honey (or maple syrup for vegan option)
- 2 teaspoons fresh ginger, finely grated
Instructions
- Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the inside with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet and roast for 35–45 minutes, until tender. When cool enough to handle, scrape the flesh into strands using a fork.
- While the squash is roasting, heat a bit of olive oil in a large skillet over medium-high heat. Add the garlic, carrots, bell pepper, and snap peas. Cook for 5–7 minutes, stirring occasionally, until just tender but still crisp.
- Whisk the Sauce: In a small bowl, stir together the soy sauce, peanut butter, lime juice, honey (or maple syrup), and ginger until smooth and creamy.
- Bring It All Together: In a large bowl, combine the spaghetti squash strands with the sautéed vegetables, green onions, and chopped peanuts. Drizzle the sauce over the mixture and toss until everything is well coated.
- Serve & Enjoy: Pile the mixture back into the squash shells or onto a plate. Sprinkle with extra peanuts and green onions. Add a squeeze of lime right before digging in.
Notes
- This dish feeds 2 hungry people but can stretch to 3–4 with sides.
- Short on time? You can microwave the squash—place cut-side down in a dish with an inch of water and cook for 10–12 minutes.
- Prepping ahead? Roast the squash and make the sauce the day before to speed things up.
- Stores well for up to 3–5 days in the fridge.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 768Total Fat 35gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 25gCholesterol 0mgSodium 1306mgCarbohydrates 102gFiber 22gSugar 53gProtein 27g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Why This One’s on Repeat in My House
Honestly, this recipe is one of those no-stress meals that feels special without being complicated. I love that it’s packed with fresh veggies and that the peanut sauce is so simple yet full of flavor. It’s comfort food with a lighter touch — filling without making you feel heavy after.
I’ve served it for weeknight dinners when it’s just us, and also for casual dinner parties with friends. It’s the kind of dish that gets people talking, and everyone loves adding their own toppings or extra chili sauce if they like it hot.
If you’re looking to shake up your dinner routine with something colorful, nourishing, and really satisfying, give this a try. Let me know how you tweak it to make it your own — that’s half the fun of cooking, after all.
Try other Spaghetti Squash recipes:
