If you love pad thai but hate the carb bomb that comes with it, spaghetti squash provides such a great alternative to traditional noodles. Other than baking the squash, this recipe comes together relatively quick, making it a great weeknight meal option. Hint: It’s also great to meal prep!

Spaghetti Squash Shrimp Pad Thai

Prep Time15 mins
Cook Time45 mins
Total Time45 mins
Course: Main Course
Cuisine: Chinese, Japanese
Keyword: Dinner, Fish Recipes, Portion Control, Supper, Weekday Meal
Servings: 6
Calories: 366kcal


  • 1 large spaghetti squash
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 sprays nonstick olive oil spray
  • 18 oz raw shrimp deveined, no tail, 3oz per serving
  • 2 tsp minced garlic
  • 1 tsp olive oil
  • 3 tbsp rice wine vinegar
  • 1/2 cup sugar
  • 1 tbsp peanut butter
  • 6 tbsp fish sauce
  • 1 cup beef broth
  • 1 1/2 cups water
  • 1 tbsp sugar
  • 4 large eggs
  • 1 tsp flour
  • 2 cups sprouts
  • 1 1/2 cups peanuts


  • Preheat the oven to 400 degrees. Then, cut the squash in half and scoop out the seeds.
  • With the squash facing flesh side up, spray 1 spray of olive oil on each half and sprinkle with the salt and pepper.
  • Bake in the oven, flesh side down (aluminum foil makes for quick clean up) for approximately 45 minutes or until the flesh shreds easily with a fork.
  • Meanwhile, in a large skillet, saute the garlic and oil together until it becomes translucent, then add the vinegar, sugar, peanut butter, fish sauce, beef broth, water, and sugar, cooking over a low heat for approximately 5 minutes.
  • Next, in a small dish beat the eggs and flour together with a fork, then pour into the skillet with the fish sauce mixture.
  • Scramble this mixture until the eggs are cooked, approximately 5 to 8 minutes. The flour will allow the sauce to thicken slightly.
  • Next, add the shrimp to the skillet and cook until the shrimp turns pink for, approximately 5 minutes. Then set this mixture aside until the squash is ready.
  • Assemble each serving (makes 6) by layering 1 1/2 cups spaghetti squash, 1/6th of the fish sauce and shrimp mixture, 1/2 cup sprouts, and 1/4 cup peanuts.


366 calories
17.3g protein
55.1g carbs
11.7g fat


You can very easily make your spaghetti squash in the air fryer as well, which does help to reduce the cooking time. At least in our air fryer though, I can only cook one half at a time. However, typically between Nick, myself, and the kids a half of squash makes for one night’s meal and we cook the other half the next night with leftovers. 

Add your squash to the air fryer flesh side up and set it to 360 degrees, then cook it for approximately 30 minutes or until it shreds with a fork. 


Did you make this recipe? Be sure to tag me @danielle_s_abel so I can see your creation!

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