Spaghetti Squash Pad Thai with Shrimp is a healthy twist on a classic Thai dish that the whole family will love. This easy-to-follow dinner recipe is flavorful, hearty and delicious!
If you ever happen to see the weekly menu posted on our refrigerator, chances are there will be some type of Asian dish listed. Our absolute favorites are sweet & sour shrimp bowls and Asian turkey lettuce wraps. But, recently I have been really into making Pad Thai. I have always loved this dish – there’s a great Thai restaurant about two blocks from my house and it’s the only thing I order off the menu. I’ll never get sick of Pad Thai; it’s everything you could ever ask for in one bite: a little sweet, a little spicy and a little nutty. With that said, I do consider it to be a rather indulgent dinner.
If you are a friend or follower, you already know that we are trying to eat a little healthier in 2018. No, it’s not a New Year’s resolution but really just preparation for our upcoming nuptials. 😉 I’ve been trying to cut carbs from our dinners wherever possible, without skipping out on the foods we love.
Enter Spaghetti Squash Pad Thai
Spaghetti squash has always been a really great way to lighten dishes and it’s on the sweeter side so it’s perfect for Pad Thai. This dish is still super filling but you won’t feel all the guilt of indulging in a giant bowl of pasta. Plus, it’s easy to make with straight forward ingredients and instructions so even if you’ve never made Pad Thai before, you will totally nail it!
The spice level in this Pad Thai is totally up to you. I usually go for a 2 on a 5 point scale so I only added about 1 tablespoon of chili garlic sauce. If Austin wants it a little spicier, he usually just adds sriracha. If you want to crank it up, go on with your bad self! Stir in more chili garlic sauce or even add 1/4 teaspoon red pepper flake.
Check out the full recipe below and let me know what you think or if you have questions. If you decide to give it a try, post a picture on Instagram and tag me @bluecheesebunaglow. I love to see your creations!
Enjoy!
Kelsey Renee
Spaghetti Squash Pad Thai with Shrimp
Ingredients
- 1 medium spaghetti squash
- 3 tablespoons olive oil
- 16-24 jumbo shrimp (peeled and deveined) (8 per person)
- Salt and Pepper
- ½ yellow onion (finely diced)
- 2 cups bean sprouts
- 1 teaspoon sesame oil
- ¼ cup Pad Thai sauce (I use Thai Kitchen)
- Juice ½ lime
- ¼ cup diced green onion
- 3 tablespoon chopped peanuts
- 1-2 tablespoons chili garlic sauce (optional)
- Chopped cilantro (optional)
- Sriracha sauce (optional)
Instructions
- 1. Preheat oven to 350. Grease large baking sheet.
- 2. Cut spaghetti squash in half lengthwise. Use a spoon to scrape out the seeds. Place face down on cookie sheet.
- 3. Bake spaghetti squash for 40 minutes. Once cool enough to touch, use a fork to scrape out the flesh. Set aside.
- 4. Season shrimp with salt and pepper.
- 5. Bring a large sauté pan to medium high heat. In 2 tablespoons of oil, sauté shrimp just until pink. Place shrimp on a plate or bowl and set aside.
- 6. Add another tablespoon of oil to sauté pan. Sauté onion until translucent. Add bean sprouts and sauté for another 3-4 minutes until slightly softened.
- 7. Add spaghetti squash and shrimp to the sauté pan. Drizzle with sesame oil and sauté just until the squash and shrimp have been reheated.
- 8. Stir in Pad Thai sauce, green onion and lime juice.
- 9. Optional: stir in 1-2 tablespoons of chili sauce depending on your preferred spice level.
- 10. Serve in bowls with a wedge of lime and topped with chopped peanuts, additional green onion, cilantro and sriracha sauce.
Pin this Recipe for Later
