Spaghetti Squash Pad Thai with Shrimp

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 Asian-inspired seafood recipe (gluten free, low carb), ready in about 60 minutes, pairs spaghetti squash, 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 paleo week and pairs well with roasted root vegetables or a leafy salad. 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 Asian cuisine 380 cal/serving

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Ingredients

1 medium (about 3 lbs) spaghetti squash
12 oz, peeled and deveined large shrimp
2 tbsp olive oil
3 cloves, minced garlic cloves
2 large, beaten egg
3 tbsp almond butter
2 tbsp coconut aminos
1 tbsp lime juice
1 tbsp fish sauce
1/4 tsp red chili flakes
3 stalks, sliced green onions
1/4 cup, chopped fresh cilantro
1/4 cup, chopped raw almonds

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Instructions

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.
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.
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.
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.
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.
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.