Spaghetti squash is a wonderful alternative to rice noodles in this paleo and keto friendly Pad Thai. Packed with flavor, the noodles really soak up the sauce nicely. We added cabbage and onions for a boost in nutrients. Can be enjoyed hot or cold.



  • 1 spaghetti squash 
  • 1 tbsp extra virgin olive oil 
  • 1 tsp pink or sea salt 
  • 1 tsp black pepper 
  • 1 cup organic red cabbage, chopped 
  • ¼ cup organic shredded carrots 
  • ¼ green onions 
  • Snap peas, if desired 
  • Lime wedges 


Pad Thai Sauce: 

  • ¼ cup coconut aminos 
  • 3 tablespoons almond butter 
  • 1 tablespoon apple cider vinegar 
  • 1 tablespoon fish sauce 
  • 1 tablespoon lime juice 
  • ½ tablespoon tamarind paste 
  • ½ teaspoon red pepper flakes 



Preheat oven to 400F. Combine all sauce ingredients in a bowl and set aside. Cut squash in half lengthwise and remove inner seeds. Brush with olive oil and sprinkle with salt. Place cut side down on a baking sheet and pierce a few times each with a fork. Bake for 30 minutes. Remove from oven and scrape with a fork to create the noodles. Heat up a wok or skillet and a dash of oil. Add squash, cabbage, carrots and snap peas. Drizzle in sauce and continue to sauté everything until heated through. Add to two bowls and top with green onions and lime wedges.