Mealime recipe · lives on in MealPot
Spaghetti Squash "Pad Thai" with Shrimp
- 40 min
- 2–6 servings
- 543 kcal / serving
A light, glossy pad Thai styled with spaghetti squash and shrimp. The squash strands provide a low‑carb, fork‑friendly base, while a tangy fish-soy sauce ties together the shrimp and peanuts for a quick weeknight meal.
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Ingredients
- ½ small bunchcilantro
- 3 clovesgarlic
- ½ small bunchgreen onions (scallions)
- 1lime
- ⅛ cuppeanuts, roasted unsalted
- ¾ lbraw peeled shrimp, fresh or frozen
- 1shallot
- 1 mediumspaghetti squash
- limes
- shallots
From the pantry: black pepper, cayenne pepper, extra virgin olive oil, fish sauce, pure maple syrup, rice vinegar, salt, soy sauce
Cookware
aluminum foil · baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · measuring cups · measuring spoons · mixing bowls · nonstick skillet · oven mitts · spatula · tongs · whisk or fork
Directions
- Preheat the oven and prepare the squash: heat the oven to 500°F and set a rack in the center. Line a baking sheet with foil if you like easier cleanup.
- Prepare produce and shrimp: wash produce, trim ends, and halve the spaghetti squash lengthwise; scoop out the seeds and rub the cut sides with a little oil, salt, and pepper.
- Roast the squash: place the halves cut-side down on the sheet and bake until a knife slides in easily, about 20–25 minutes.
- Prep aromatics and shrimp: mince the shallot and garlic, and pat the shrimp dry; toss them with salt and pepper in a bowl.
- Cook the shrimp: heat oil in a skillet over medium‑high heat, cook the shrimp in a single layer until lightly golden on both sides, about 1½–2 minutes per side, then transfer to a plate and cover to keep warm.
- Make the sauce and noodles: while the squash rests, juice the lime and whisk in fish sauce, soy sauce, maple syrup, vinegar, oil, and a pinch of cayenne.
- Finish the dish: scrape the squash into strands, return to the skillet with the shrimp and sauce, and heat until warmed through, about 2 minutes; spoon onto plates and sprinkle with green onions, cilantro, and peanuts.
- Serve and enjoy: divide among bowls, garnish as desired, and serve.
Two tips
- Prep ahead: roast the squash a few hours ahead and reheat briefly before adding the hot shrimp and sauce.
- Leftover idea: toss any extra squash strands with a little oil and a squeeze of lime for a quick cold‑weather salad or side.
Nutrition per serving
- Calories
- 543 kcal
- Protein
- 33 g
- Carbs
- 67 g
- Fat
- 20 g
- Fiber
- 12 g
- Sodium
- 1105 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.