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One-Pot Spaghetti Squash Pad Thai

Name: One-Pot Spaghetti Squash Pad Thai
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai-Inspired
Ingredients: 1 medium spaghetti squash (about 3 pounds), halved and seeded; 1 tablespoon coconut oil; 1 red bell pepper, thinly sliced; 2 medium carrots, julienned; 3 green onions, chopped (separate white and green parts); 3 cloves garlic, minced; 1 cup green cabbage, thinly sliced; 1 cup bean sprouts, rinsed; 1/2 cup chopped fresh cilantro; 1/4 cup chopped roasted peanuts (optional, for garnish); 3 tablespoons tamari (gluten-free soy sauce); 2 tablespoons pure maple syrup; 1 tablespoon fresh lime juice; 1 tablespoon rice vinegar; 1 teaspoon sriracha or chili garlic sauce (adjust to taste); 1/2 teaspoon toasted sesame oil; 1/4 cup creamy natural peanut butter; Water as needed to thin sauce

By PanPotPlates Editorial TeamPublished Apr 12, 2026 | Updated May 11, 2026

Thai-Inspired 40 mins onepotglutenfreedairyfreequickeasylowcarbflavorfulweeknightmealprep

One-Pot Spaghetti Squash Pad Thai with measured ingredients, 40-minute timing, 4-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 15 min

Cook 25 min

Total 40 min

Servings 4

Difficulty easy

Cuisine Thai-Inspired

Ingredients

Servings 4

1 medium spaghetti squash (about 3 pounds), halved and seeded
1 tablespoon coconut oil
1 red bell pepper, thinly sliced
2 medium carrots, julienned
3 green onions, chopped (separate white and green parts)
3 cloves garlic, minced
1 cup green cabbage, thinly sliced
1 cup bean sprouts, rinsed
1/2 cup chopped fresh cilantro
1/4 cup chopped roasted peanuts (optional, for garnish)
For the sauce
3 tablespoons tamari (gluten-free soy sauce)
2 tablespoons pure maple syrup
1 tablespoon fresh lime juice
1 tablespoon rice vinegar
1 teaspoon sriracha or chili garlic sauce (adjust to taste)
1/2 teaspoon toasted sesame oil
1/4 cup creamy natural peanut butter
Water as needed to thin sauce

Ingredients for One-Pot Spaghetti Squash Pad Thai

Instructions

Preheat oven to 400°F (200°C). Place spaghetti squash halves cut side down on a parchment-lined baking sheet. Roast for 35-40 minutes or until tender when pierced with a fork.
While the squash roasts, prepare the peanut sauce. Whisk together tamari, maple syrup, lime juice, rice vinegar, sriracha, toasted sesame oil, and peanut butter until smooth. Add water, one tablespoon at a time, to reach a creamy, pourable consistency. Set aside.
Once the squash is done, allow it to cool slightly. Use a fork to shred the flesh into spaghetti-like strands and set aside.
Heat coconut oil in a large deep skillet or wide sauté pan over medium heat. Add the white parts of green onions and minced garlic; sauté for 2 minutes until fragrant.
Add red bell pepper, carrots, and cabbage. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Add spaghetti squash strands and half of the peanut sauce. Toss well and cook for 2-3 minutes until heated through.
Add bean sprouts and remaining sauce; toss gently and warm for an additional minute.
Remove from heat and stir in chopped cilantro and green parts of the green onions.
Serve warm, garnished with chopped roasted peanuts if desired, lime wedges on the side, and extra sriracha for added heat.