Delectable Spaghetti Squash Pad Thai

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Golden strands of roasted spaghetti squash tossed in a sweet-sour-savory sauce with garden veggies, herbs, and crunchy peanuts—it’s your favorite takeout, reimagined for the harvest season.

This is the kind of dish that feels like both a treat and a triumph. When spaghetti squash comes in strong, and there’s only so much “roasted with marinara” you can handle, this garden spin on Pad Thai is the perfect way to change things up.

It’s light but satisfying, flexible to what’s in season, and packed with those bold Thai-inspired flavors—tamarind, lime, garlic, and just enough heat. It’s also naturally gluten-free and endlessly customizable, making it a weeknight win and a beautiful offering at the fall table.

Why You’ll Love This Recipe 🌟

• A creative way to use spaghetti squash (without the mush!)
• Bursting with flavor and texture: sweet, tangy, crunchy, savory
• Naturally gluten-free and easily made vegan
• Ready in under an hour and reheats well
• Pairs well with fall herbs, radishes, carrots, or garden greens

Quick Reference

Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour
Servings: 2–3 mains or 4–6 sides
Dietary Info: Gluten-free, Dairy-free, Vegan adaptable

Key Ingredients at a Glance:
🎃 Spaghetti squash, 🧄 garlic, 🥜 peanuts, 🌱 lime, 🍯 tamarind or vinegar, 🧅 scallions, 🥕 veggies

Ingredients 🛒

For the base:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Salt & pepper

For the sauce:

• 2 tablespoons tamarind paste or rice vinegar
• 1 tablespoon maple syrup or honey 🍯
• 1 tablespoon lime juice 🍋
• 1 tablespoon fish sauce or tamari (vegan/gluten-free)
• 1 clove garlic, grated
• Optional: pinch of chili flakes or sriracha 🌶️

For the stir-fry:

• 1 tablespoon oil (avocado, coconut, or olive)
• 1 small shallot or 2 scallions, thinly sliced
• 1 cup shredded carrots or other garden veggies 🥕
• 2 eggs, lightly beaten (or crumbled tofu for vegan)
• Roasted spaghetti squash strands
• ¼ cup chopped peanuts
• Fresh cilantro, Thai basil, or mint to garnish 🌿

Instructions 🍽️

1. Roast the squash.
Preheat oven to 400°F. Halve the squash lengthwise and scoop out the seeds. Rub cut sides with olive oil, sprinkle with salt, and roast cut-side down on a baking sheet for 30–35 minutes, or until fork-tender. Let cool slightly, then shred into strands with a fork.

2. Make the sauce.
Whisk together tamarind, maple syrup, lime juice, fish sauce or tamari, garlic, and chili. Adjust to taste—more sweet, tangy, or salty as desired.

3. Stir-fry the veggies.
In a large skillet or wok, heat oil over medium. Sauté shallot/scallions and carrots (or other veggies) for 2–3 minutes. Push to the side and scramble the eggs in the same pan (or cook tofu if using).

4. Combine.
Add the spaghetti squash strands and sauce to the skillet. Toss everything together and cook for 2–3 minutes until heated through.

5. Serve.
Plate warm and top with peanuts, fresh herbs, and extra lime. Add more chili if you like it spicy. 🍜

Tips & Variations 💡

• Protein bump: Add grilled chicken, shrimp, or tempeh
• More veggies: Try cabbage, snap peas, zucchini, or kale
• Shortcut: Use pre-roasted spaghetti squash or microwave it if time is short
• Meal prep: Keep the components separate and toss just before serving for best texture

Serving Ideas & Pairings 🥗

• Pair with Japanese Daikon Salad or Radish Kimchi (Kkakdugi)
• Serve alongside Sweet Potato Samosas for a fusion feast
• Add a poached egg on top for extra richness

Storage & Make-Ahead Tips 📦

• Fridge: Keeps 3–4 days in an airtight container
• Reheat: Gently warm in a skillet with a splash of water or oil
• Meal prep: Make sauce ahead and store separately

Garden Reflections 🌼📓

Spaghetti squash is one of those crops that teaches me abundance. One vine, and suddenly we’ve got more squash than we expected—each one golden and quietly waiting to be transformed. This dish takes that abundance and makes it bright, bold, and joyful.

It’s a reminder that nourishing meals don’t need to be traditional to be grounding. They just need to be made with what you’ve grown, what you have, and what brings your table to life. 🍋

Save & Share 💌

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🔗 Try next: Garden Beet Burgers, French Lentil & Carrot Stew, or Roasted Turnips with Honey