Saucy Shrimp Pad Thai in Spaghetti Squash Boat

Paula Todora


This recipe was entered into a contest (and didn't win but is still wonderful!) sponsored by Saucy Mama. I use 3 of her sauces, and you can buy them online here:
I was inspired by a previous recipe using spaghetti squash, and this is my rendition of shrimp pad thai, but with spaghetti squash! Hope you love it as much as we do.

★★★★★ 1 vote
30 Min
1 Hr



2 lb
(or 3) spaghetti squash
1/4 c
olive oil, divided
1 1/2 tsp
salt, divided
1 tsp
freshly ground black pepper, divied


3/4 c
pecan halves
1/2 c
light brown sugar
1 Tbsp
1/4 tsp
sea salt
1/4 tsp
vanilla extract


1 1/2 lb
peeled and deveined large shrimp
3/4 c
saucy mama miso orange sesame dressing & marinade, divided
1/2 c
saucy mama sweet heat marinade, divided
1/2 c
saucy mama *all natural* sesame ginger dressing
3 Tbsp
coconut oil, divided
small green cabbage, shredded
3 clove
garlic, minced
shallot, minced
eggs, lightly beaten


1Preheat oven to 400 degrees.

Cut stemmed ends off both squash and split lengthwise, standing on flat end while cutting. Using a large spoon, remove seeds and pulp.
2Using half of the olive oil, drizzle over insides of squash, rubbing to distribute evenly. Season with half of the salt and black pepper. Place squash cut side down on baking sheet and bake 50-60 minutes, or until fork tender. Remove from oven, turn over on baking sheet and drizzle with remaining olive oil and season with remaining salt and black pepper. Separate strands of each squash half with a fork by scraping gently, leaving ¼ inch around bottom and sides.
3While squash is roasting, toast pecan halves in a small nonstick skillet over medium high heat, stirring constantly, 2-3 minutes. Sprinkle with brown sugar, water and salt and stir. Reduce heat to medium and continue to cook, stirring, for an additional 2-3 minutes, or until water is reduced, being careful not to burn. Add vanilla and stir. Pour onto silpat mat or parchment paper to cool, breaking apart when cooled. Set aside while making shrimp and sauce.
4In a medium bowl, add shrimp, ½ cup Miso Orange Dressing & Marinade and ¼ cup Sweet Heat Marinade. Marinate 15 minutes.
5In a small bowl, add remaining ¼ cup Miso Orange Dressing & Marinade, remaining ¼ cup Sweet Heat Marinade and the ½ cup *All Natural* Sesame Ginger Dressing, mix. Set aside
6After shrimp has marinated, heat a wok over high heat (or large nonstick skillet) and add 2 Tablespoons of the coconut oil. Using a slotted spoon, add shrimp to wok, discarding marinade. Constantly stirring, cook shrimp 3 minutes. Remove shrimp to a plate or bowl.
7Add the remaining 1 Tablespoon oil to wok and add cabbage, garlic and shallot. Constantly stirring, cook 1-2 minutes, being careful not to burn garlic. Add sauce from small bowl to pan and cook 1-2 minutes, stirring. Add shrimp and stir to heat. Remove wok from heat and spoon equal amounts of shrimp and sauce into spaghetti squash boats. Top each with candied pecans. Serve with chopsticks

Makes 4 hearty servings

About this Recipe

Course/Dish: Seafood
Main Ingredient: Vegetable
Regional Style: Thai