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Spaghetti Squash Pad Thai

Rated as 4.68 out of 5 Stars

"This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!"
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1 h 10 m servings 441
Original recipe yields 4 servings


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  1. Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
  2. Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
  3. Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
  4. Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.


  • Cook's Note:
  • This dish is easily adaptable and any vegetable on hand can be added or substituted. Bean sprouts can be substituted for spaghetti squash.
  • Any protein can be subbed or added to chicken; beef, pork, and shrimp all work well.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 441 calories; 23.5 22.1 36.3 82 887 Full nutrition

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Read all reviews 137
  1. 185 Ratings

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Most helpful positive review

The sauce part of this is perfect! I added a little more heat to mine by adding a little more chili garlic and also some siracha. I just used whatever veggies I had in the fridge for the stir fr...

Most helpful critical review

After preparing it as written, I added more ginger, more fish sauce, more chili sauce and 2 minced cloves of garlic. When serving I squeezed some fresh lime juice over the top and topped with a...

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The sauce part of this is perfect! I added a little more heat to mine by adding a little more chili garlic and also some siracha. I just used whatever veggies I had in the fridge for the stir fr...

What a creative way of using spaghetti squash. Being Asian, my husband and I are usually hesitant on trying 'Asian' recipes due to many failures in the past, but this recipe was actually deli...

This recipe is a great alternative to other spaghetti squash recipes, and useful for items in my fridge and pantry. I used bean sprouts, snap peas, minced ginger, and zucchini. Used half of a sp...

You made me love spaghetti squash! I microwaved the squash for 8 minutes after poking with a fork. I didn't have any broccoli slaw so I used some cabbage instead, can't wait to try it with the s...

Flavor was great but doesn't need quite as much sauce as the recipe makes. I used shrimp and the veges I had in the fridge. The recipe doesn't call for lime, but Pad Thai isn't right without i...

Delicious! I omitted the ginger (I personally don't care for it), substituted 1 TBSP of siracha sauce for the oyster sauce, added 1 extra TBSP of peanut butter, 1 TBSP of sugar and a tsp. of ga...

I'm eating low carb due to diabetes and this recipe is awesome! I've really missed noodle dishes like phad thai and this version is one that I can enjoy & the taste and texture are great. I incr...

A great base for someone new to making Pad Thai, and SUPER adaptable! I didn't measure any of my sauce ingredients and it still turned out awesome. I added a bit of honey to the sauce because ...

This was delicious! I subbed tofu for chicken and tamari for soy sauce to make it began and gluten free. DELICIOUS! I didn't have oyster sauce so subbed tamari w a 1/2 tsp of sugar. I feel like ...