Spaghetti Squash Pad Thai with Shrimp

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A Whole30-friendly Pad Thai featuring spiralized spaghetti squash, succulent shrimp, and a tangy almond butter sauce, delivering traditional flavors without grains or sugar. This whole30-inspired seafood (gluten free, low carb) ready in about 60 minutes pairs medium (about 3 lbs) spaghetti squash, peeled and deveined large shrimp, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Whole30 cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Cut 1 medium spaghetti squash in half lengthwise and scoop out seeds. Place cut side down on a baking sheet and roast for 40 minutes until tender.
  2. Step 2: While squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz peeled and deveined shrimp and 3 minced garlic cloves, sauté for 3-4 minutes until shrimp are pink and cooked through. Remove shrimp and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 1 tbsp olive oil. Pour in 2 beaten eggs and scramble gently until just set, about 2 minutes.
  4. Step 4: In a small bowl, whisk together 3 tbsp almond butter, 2 tbsp coconut aminos, 1 tbsp lime juice, 1 tbsp fish sauce, and 1/4 tsp red chili flakes until smooth.
  5. Step 5: Use a fork to scrape the roasted spaghetti squash strands into the skillet with eggs. Add cooked shrimp back in along with the almond butter sauce and toss over medium heat for 2-3 minutes until everything is coated and heated through.
  6. Step 6: Remove from heat and stir in 3 sliced green onions and 1/4 cup chopped fresh cilantro. Garnish with 1/4 cup chopped raw almonds before serving.

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Frequently asked questions

How long does Spaghetti Squash Pad Thai with Shrimp take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spaghetti Squash Pad Thai with Shrimp?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Spaghetti Squash Pad Thai with Shrimp?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spaghetti Squash Pad Thai with Shrimp for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spaghetti Squash Pad Thai with Shrimp gluten free?

Yes — this recipe is tagged gluten free, low carb, dairy free, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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