A fun and healthy spin on the classic Pad Thai. This flavorful low-carb dish is tasty and filling, even if you’re not watching your waistline!

Prep Time:

Cook Time:


  • 1 medium spaghetti squash
  • olive oil
  • salt
  • 1 garlic clove, minced
  • 1/4 cup chopped parsley or cilantro
  • 2 T crushed peanuts


Peanut Sauce

  • 1 can (14 ounces) coconut milk
  • 2/3 cup natural, unsweetened peanut butter
  • 1/4 cup coconut sugar
  • 1/4 cup water
  • 2 T soy sauce (low sodium)
  • 2 T apple cider vinegar
  • 2 t toasted sesame oil
  • 2 t red curry paste

Spaghetti Squash

  1. Preheat oven to 350 F.
  2. Half the squash and scoop out the seeds.
  3. Drizzle inside with olive oil and sprinkle with salt.
  4. Place spaghetti squash cut side down on a baking sheet and roast for 25 minutes.

Peanut Sauce

  1. Place all sauce ingredients in a medium saucepan and bring to a boil over medium-high heat. Then turn down to low and simmer for 5 minutes while stirring almost constantly.
  2. Take off heat to cool sauce.
  3. When spaghetti squash is done roasting, take it out from oven and let cool for 10 minutes. Then, using a fork, scrape out the spaghetti squash strands. If your squash is very moist, you might have to place the strands in a colander and pat with paper towel.
  4. Heat a skillet over medium heat. Add minced garlic, chopped parsley and 1/4 cup of the peanut sauce pan and combine. Add spaghetti squash and crushed peanuts, stir to combine and cook until heated through (about 2 minutes).
  5. Plate and garnish with a little more crushed peanuts and chopped parsley. Serve right away.

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