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Pad Thai What?

I LOVE pad thai! I could eat it every day. I seriously think it’s the peanut sauce that I love the most. Oh and the noodles. And the shrimp. Ok I love it all!

You can get pad thai with rice noodles, which aren’t terrible nutritionally or digestively, but its not something I want to eat all the time and sometimes I NEED to O.D. on flavor. Yes, O.D., which means eat it all the time, everyday!

How to do this? In the past I have not been a fan of spaghetti squash. I’ve tried it as a substitute for spaghetti and it just didn’t do it for me, but I thought maybe… a casserole! I was ready to venture into the land of spaghetti squash again. So off I went in search of a spaghetti squash and created my own pad thai casserole.

I had hubby cut and scrape the squash due to my RA in my hands. It got a little overcooked but not too bad and didn’t affect the flavor at all. I have to admit it was a little more work than I appreciated but made a HUGE batch and about 5 servings (very large servings!). I ate it….all….week…long! Pad thai heaven!

I will make this again. For sure. Probably soon because I don’t think I have O.D’d enough on the pad thai flavor. Now I’m off to find some more spaghetti squash casseroles to make! Enjoy!


Pad Thai Casserole

Prep time 15 mins

Cook time 2 hours

Total time 2 hours 15 mins

Serves: 4-5(large servings)


  • 1 medium spaghetti squash- I used a large one and it tasted just fine

For the pad thai sauce

  • ⅓ cup sunflower seed butter

  • ⅓ cup water

  • 2 tablespoons honey

  • 1 tablespoon coconut aminos

  • 1 tablespoon lime juice

  • 1 tablespoon sriracha

  • 1 tablespoon sesame oil

  • 2 teaspoons fish sauce - Red Boat is a good source

  • 1 teaspoon fresh ginger

  • 2 cloves of garlic, minced

For the casserole

  • 2 tablespoons ghee

  • ½ yellow onion, chopped

  • 3 garlic cloves, minced

  • 1 large carrot, julienned

  • 1 red bell pepper, julienned

  • 1 yellow bell pepper, julienned

  • 1 pound ground chicken or other protein

  • pepper, to taste

  • 2 tablespoons sriracha

  • ½ teaspoon red pepper flakes

  • 3 eggs, whisked

  • 2 tsp salt

For the garnishes

  • ⅓ cup cashews, chopped

  • 3 green onions, sliced

  • cilantro, chopped


  1. Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Place the squash cut side down on a baking sheet and bake for 30 to 35 minutes or until the skin gives when you press your finger to it. Remove the squash from the oven and reduce the oven temperature to 350 degrees F. Grease an 8x8 baking dish.

  2. While the spaghetti squash cooks, place all ingredient for the pad thai sauce into a blender and blend until smooth. Set aside.

  3. Place a large saute pan over medium heat, add ghee along with the onion and garlic and cook for about 5 minutes, until onion is translucent. Then add carrot and bell peppers and cook for about 10 minutes, until the carrots become soft. Add chicken along with salt, pepper, sriracha and red pepper flakes and cook until chicken has broken up into small pieces and is no longer pink, then remove from heat. Add eggs and break up into the mixture.

  4. Use a fork to scrape out the spaghetti squash strings and place into a bowl along with the chicken mixture, the pad thai sauce (leaving about 3 tablespoons behind for garnish later on), and eggs. Mix until casserole is completely combined, then pour into the greased baking dish. Place in the oven to bake 1 hour to 1 hour and 15 minutes. When the dish has 15 minutes left, remove it from the oven and place the cashew pieces on top and place the casserole back into to finish cooking.

  5. Garnish the casserole with the leftover pad thai sauce, green onions, and cilantro!

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