Spaghetti Squash Pad Thai

I love a stir fry, and I love throwing whatever I have in the fridge into the pan to create something new. My favorite stir fries are spicy and have a little bit of citrus at the end.

Here is a recipe for one I made last week.


1 lb Ground Turkey Burger

1 Spaghetti Squash

3-4 Carrots

1 Green Bell Pepper

1 Red Bell Pepper

1 Onion (yellow or white)

1 Jalapeno

2 Celery Stalks

3-4 Green Onions

1/4 head of cabbage

4 or more cloves of garlic


3 shakes Garlic Powder

10 shakes Red Pepper Flakes

3 shakes Ginger Powder

3 shakes Chinese Five Spice

1/4 cup Soy Sauce

2 Z zig zags of Siracha

1/4 cup Roasted Garlic Dressing

1/4 – 1/2 cup Teriyaki Sauce

Thai Peanut Sauce

Olive Oil


First, I preheat the oven to 400 and cut the spaghetti squash in half. I scrape out all the seeds and rub it with olive oil and sprinkle salt/pepper on it. Face it down on a sheet pan and cook it from 20-40 minutes depending on your oven and the size of the squash. We have a very hot oven and a very small squash, so it only took 20 minutes. In my experience it takes closer to 40!

While it is in the oven, I chopped all the veggies up. It is less important how big/small the veggies are, and more important that you chop them all the same size. I cut everything pretty big this time (mostly because I was in a hurry.) I left the seeds of the jalapeno out to be less spicy, and cut the whites and greens of the green onion and put them in separate places.

I put all the veggies in a bowl (except the green parts of the green onion and cabbage) and put some of the roasted garlic dressing, red pepper flakes, salt/pepper, and stirred it all up.

Meanwhile, I browned the turkey burger in olive oil, soy sauce, salt/pepper, garlic powder, and red pepper flakes. Once it is fully browned, I add the bowl of veggies to the pan, and cook for about 7 minutes. I add the Chinese Five Spice and ginger, as well as teriyaki sauce and Thai peanut sauce. I just add whatever amount of sauce until it feels like the right amount of sauce to food ratio. Then add the cabbage and stir it in until it wilts down a bit.

The squash should be done by now. Once it is out of the oven, take two forks and scrape all of it out to make “noodles.”

You can mix the squash into the stir fry, or put them together separately on your plate. Serve with green onion on top!

Published by Taryn and Caleb

Hi! We are an engaged couple who live in Kansas City. We love everything about food, from cooking it, to eating it and sharing it with friends. We take turns making things at home and our favorites include fries and pizza! We love to enjoy a nice beer or glass of wine with our food as well.

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