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Spaghetti Squash "Pad Thai" with Shrimp.

  • 1 small bunch
  • 6 cloves
  • 1 small bunch
    green onions (scallions)
  • 2
  • ¼ cup
    peanuts, roasted unsalted
  • 1 ½ lb
    raw peeled shrimp, fresh or frozen
  • 2
  • 2 medium
    spaghetti squash
    black pepper
    cayenne pepper
    extra virgin olive oil
    fish sauce
    pure maple syrup
    rice vinegar
    soy sauce
  • 1
    Preheat the oven to 500°F and place the rack in the center position. Line a large baking sheet with aluminum foil to make cleanup easier (optional).
  • 2
    Wash and dry the fresh produce.
    2 medium spaghetti squash
    1 small bunch green onions (scallions)
    1 small bunch cilantro
    2 limes
  • 3
    Trim off and discard ends of the squashes; halve each squash lengthwise and scrape out the seeds from each half. Rub the inside of the squash with olive oil and season with salt and pepper. Arrange the squash halves cut-side-down on the baking sheet.
    4 tsp extra virgin olive oil
    1 tsp salt
    ½ tsp black pepper
  • 4
    Place the squashes in the oven (it doesn't have to be fully heated) and roast until tender so a knife can easily pierce through the flesh, 20-25 minutes.
  • 5
    Trim off and discard the ends of the green onions; cut crosswise into ¼-inch pieces at an angle. Transfer to a small bowl.
  • 6
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves. Add to the bowl with the green onion and set aside.
  • 7
    If using frozen shrimp, place them in a colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry; transfer to a medium bowl.
    1 ½ lb raw peeled shrimp, fresh or frozen
  • 8
    Preheat a large nonstick skillet over medium-high heat.
  • 9
    Peel and mince shallots. Peel and mince garlic. Add shallots, garlic, salt, and pepper to the bowl with the shrimp and toss to coat.
    2 shallots
    6 cloves garlic
    ¼ tsp salt
    ¼ tsp black pepper
  • 10
    When the skillet is hot, add oil and swirl to coat the bottom. Add shrimp in a single layer and cook until lightly golden, 1½-2 minutes per side; transfer to a plate and cover with aluminum foil to keep warm. Work in batches if necessary.
    4 tsp extra virgin olive oil
  • 11
    Once tender, remove the squashes from the oven; allow to cool slightly, about 5 minutes. Scrape the inside of the squash with a fork to separate into spaghetti-like strands. (Use an oven mitt or towel to hold it with your other hand).
  • 12
    While the squash cools, juice the limes into a small bowl. Add fish sauce, soy sauce, maple syrup, vinegar, oil, and cayenne to bowl with lime juice; whisk to combine the sauce.
    2 tbsp fish sauce
    2 tbsp soy sauce
    3 tbsp pure maple syrup
    2 tbsp rice vinegar
    2 tsp extra virgin olive oil
    ¼ tsp cayenne pepper
  • 13
    Return skillet to medium-high heat; add spaghetti squash, shrimp, and sauce to the skillet and cook until heated through, about 2 minutes. Alternatively, reheat spaghetti squash with sauce in one skillet and the shrimp in another; combine when serving.
  • 14
    To serve, divide the pad Thai between plates or bowls and garnish with green onions, cilantro, and peanuts. Enjoy!
    ¼ cup peanuts, roasted unsalted