Pad Thai Spaghetti Squash Protein Bowl recipe provided by the Certified Angus Beef® brand.

For best results use Certified Angus Beef ® brand

Pad Thai Spaghetti Squash Protein Bowl

Serves 6
Cuisine: Thai
Category: Pasta & Rice Dishes, Low-Carb/Keto/High Protein
This sweet and tart recipe swaps spaghetti squash for rice noodles, while adding ground beef for a boost of protein. This is a great way to eat your vegetables without missing the texture of noodles in this spicy dish.
Prep Time
15 mins
Other Time
10 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
  • 1 pound Certified Angus Beef ® ground beef, 90% lean
  • 1 spaghetti squash
  • 3 tablespoons butter, divided
  • 2 teaspoons kosher or sea salt, divided
  • 3 tablespoons honey
  • 2 tablespoons fish sauce
  • 2 tablespoons rice vinegar
  • 1 lime, halved
  • 2 teaspoons crushed red pepper flakes
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 3 cloves garlic, minced
  • 1 bunch scallions, sliced, whites and greens separated
  • 2 cups (approximately 6-ounces) bean sprouts
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup chopped peanuts
  1. Preheat oven to 450°F. Split squash in-half lengthwise and remove seeds. Using the tines of a fork, poke holes in the back of the squash, 3-4 times per half. Place 1-tablespoon butter and 1/2-teaspoon salt in each half. Place face down on a baking sheet lined with parchment paper; bake 40 minutes. (Note: continue to steps 2-4 while squash cooks) When squash is cool enough to handle, use a fork to scrape out strands of squash and reserve.
  2. In a small mixing bowl, whisk together honey, fish sauce, rice vinegar, juice from half-a-lime and red pepper flakes; set aside.
  3. Brown ground beef in a large nonstick skillet over medium-high heat, about 8 minutes. Stir in black pepper and remaining 1-teaspoon salt; remove from pan and keep warm.
  4. Clean pan as needed with a paper towel. In the same skillet, heat 1/2-tablespoon butter over medium-high heat and cook eggs, constantly stirring 1 minute; set aside with beef, keeping warm. Turn heat down to medium and add remaining 1/2-tablespoon butter. Stir in garlic, scallion whites and bean sprouts; cook for 2 minutes.
  5. Stir squash and reserved sauce into pan; cook 3 minutes. Stir in reserved beef and eggs, cook until sauce has absorbed, about 2 minutes.
  6. Cut remaining half lime in wedges. Build protein bowls, garnish with scallion greens, cilantro, chopped peanuts and lime wedges.
Certified Angus Beef ® brand Test Kitchen
Pad Thai Spaghetti Squash Protein Bowl recipe

Stir Fry and Saute
Follow @CertAngusBeef