By Grocery List Plus Editorial Staff | Published on June 12, 2026
Serves 4
157 cal · 45 min
Spaghetti Squash Pad Thai
Recipe GLPRf54aac20213be3
A vibrant Southeast Asian-inspired dish featuring tender spaghetti squash noodles tossed in a tangy-sweet-savory sauce made with tamarind, fish sauce, and palm sugar. This lighter take on classic Pad Thai celebrates the natural flavors of the squash with a perfectly balanced sauce that brings warmth and comfort to any meal.
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Ingredients
1 medium spaghetti squash (about 3 pounds)
2 tablespoons tamarind paste
2 tablespoons fish sauce
2 tablespoons palm sugar
2 to 4 tablespoons water
2 cloves garlic, minced
1 tablespoon fresh lime juice
2 cups fresh vegetables (such as bell peppers, carrots, and snap peas)
Fresh cilantro and lime wedges for garnish
Directions
Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Place cut-side down on a baking sheet and roast for 25 to 30 minutes, until the flesh is tender and easily pierced with a fork.
While the squash roasts, prepare the sauce: In a small bowl, whisk together the tamarind paste, fish sauce, palm sugar, and 2 tablespoons of water. Stir until the sugar dissolves completely. Add more water (up to 2 tablespoons additional) if needed to achieve a pourable consistency.
Once the squash is tender, remove it from the oven and let cool slightly. Using a fork, scrape the flesh into noodle-like strands and transfer to a large bowl.
Heat a large skillet over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant.
Add the fresh vegetables to the skillet and stir-fry for 2 to 3 minutes until they are just tender-crisp, stirring occasionally.
Pour the prepared sauce over the vegetables and stir to combine. Cook for about 1 minute until the sauce is warmed through.
Add the spaghetti squash noodles to the skillet and gently toss everything together until the squash is evenly coated with the sauce and well combined with the vegetables. Cook for 1 to 2 minutes, stirring gently.
Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning if desired.
Divide among four serving bowls and garnish with fresh cilantro and lime wedges. Serve immediately while warm.
Comments
Tamarind paste and fish sauce require a dedicated stop beyond Charlotte's mainstream grocers—Harris Teeter and Food Lion carry neither reliably, so expect a trip to an Asian market like H Mart or a specialty grocer. The real prep time is closer to 60 minutes once you halve and roast the spaghetti squash (15–20 minutes), then cool it enough to shred (another 10–15); the stated 45 minutes assumes squash is prepped. Palm sugar is another specialty item, though some Kroger locations stock it. At roughly $4 for tamarind, $3 for fish sauce, and $3–4 for palm sugar if you hunt it down, ingredient costs run high for a weeknight vegetable dish, though the squash and vegetables themselves are budget-friendly. This is a one-shot meal that doesn't reheat well—spaghetti squash turns mushy and the sauce separates—so plan for same-night eating only.
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