This Stuffed Spaghetti Squash with Tom Yum Paste is a cozy twist on a classic. Roasted squash halves are filled with savory-sour ground chicken, Thai tom yum paste, and veggies — then baked with melty cheese on top. It's super addictive!
It’s the perfect weeknight meal that balances lightness and richness, combining the tangy brightness of Thai flavors with the comforting feel of baked stuffed spaghetti squash.
For more flavorful fusion Thai squash recipes like this one, check out my Creamy Thai Pumpkin Curry, Thai Pumpkin Soup with Sausage, Butternut Squash with Feta, and roasted Acorn squash with Tom Yum paste and Mango Curry Dipping Sauce.
Jump to:
- Why You’ll Love This Recipe
- Ingredients for This Recipe
- Tom Yum Paste Tips!
- Instructions
- My Favorite Kitchen Shortcuts for This Recipe!
- Helpful Kitchen Tips
- How to Store Leftovers
- Other Thai Recipes You’ll Love
- Frequently Asked Questions
- Stuffed Spaghetti Squash (with Tom Yum Paste)
- Related
- Hi there, I’m Suwanee!
Why You’ll Love This Recipe
It’s like pizza or lasagna with a bold Thai twist! Flavorful, filling, and surprisingly easy to make, every bite brings the tang of Tom Yum, the richness of roasted spaghetti squash, and the melty comfort of cheese — perfect for meal prep or a cozy, Thai-inspired dinner.
Ingredients for This Recipe
This recipe was inspired by my Thai roots and my love for warm, roasted dishes like butternut squash. It’s a great way to bring Thai flavors into familiar comfort classics.
- Spaghetti squash: The star of this dish! When roasted, it transforms into delicate strands that mimic spaghetti. Look for one that feels firm and heavy.
- Ground chicken: Light and mild, it soaks up the tom yum sauce beautifully. You can also use ground turkey, pork, or Italian sausage for extra richness.
- Tom yum paste: This adds all the signature Thai flavor — spicy, tangy, and aromatic. Find it at any Asian grocery store or online.
- Onion and garlic: The base aromatics that add depth and sweetness when cooked on medium heat.
- Bell pepper and tomato: Add color, texture, and a hint of sweetness that balances the spice.
- Lime juice: Essential for brightness and acidity.
- Chicken broth: Helps create the rich spaghetti squash stuffing consistency.
- Oil: Used for roasting and sautéing — adds subtle flavor and ensures even cooking.
- Mozzarella cheese: Melts into gooey perfection. Swap with provolone or shredded parmesan for variation.
- Parsley or cilantro: Adds a fresh, herbal finish to this cozy dish.
- Salt and pepper. To taste
Tom Yum Paste Tips!
- My Homemade Tom Yum Paste. Freshest flavor — grab lemongrass, galangal, and kaffir lime leaves from an Asian market. Make extra and freeze.
- Dragonfly (Vegetarian Tom Yum Paste). Great vegetarian option — balanced and fragrant. I used this brand for this recipe. See image below.
- Aroy-D. My favorite — bold, tangy, and versatile.
- Maesri. Authentic and full of lemongrass-lime flavor.
- Por Kwan Brand. Milder backup option.
- American brands: Taste and adjust with lime, chili, or fish sauce for more authentic flavor.
Both brands pictured above are my go-to for store-bought Tom Yum paste. I also used the vegetarian version for my roasted acorn squash recipe.
Instructions
- Cut, scoop, and grease the squash. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and lightly coat the inside with oil.
- Roast the spaghetti squash. Preheat your oven to 400°F (200°C). Place the squash halves cut-side up on a foil-lined baking sheet and roast for about 30–40 minutes, or until tender and the flesh easily pulls into strands.
- Cook the filling. In a large pan over medium heat, sauté garlic and onion in oil until fragrant. Add bell pepper and tomatoes and cook until softened. Stir in ground chicken and cook until almost done but still slightly pink.
- Add paste and seasoning and simmer. Stir in Tom Yum paste, cilantro, and stock. Let the mixture simmer for 4–5 minutes until slightly thickened. Season with salt and pepper, taste, and adjust as needed.
- Combine with roasted spaghetti squash. Once the spaghetti squash is roasted, use a fork to scrape out the strands. Add them to the pan, toss gently, and mix until evenly coated in the sauce. Add a splash more stock if the pan gets too dry.
- Stuff and bake. Spoon the filling back into the squash halves, top with cheese, and bake for another 10 minutes until bubbly and golden.
- Serve and enjoy. Garnish with fresh parsley or cilantro and serve hot — straight from the squash boats!
My Favorite Kitchen Shortcuts for This Recipe!
You can make the filling ahead of time — it actually tastes even better the next day as the flavors deepen. Make a big batch, freeze it, and you’ve got an instant dinner ready to go. Just thaw, stuff it into spaghetti squash halves, and bake!
Feeling creative? Try stuffing the mixture into bell peppers, zucchini, or eggplant for a fun twist. For something even more kid-friendly, spread it on pizza crust, pita, or naan — it’s basically a magic, do-it-all filling.
And if you’re like me, you’ll love it spooned over a bowl of steamed jasmine rice for a cozy Thai-style meal.
Helpful Kitchen Tips
- Use ripe, firm squash for better texture.
- Don’t overbake — spaghetti squash should be tender but not mushy.
- Add spinach to the filling for an extra boost of greens.
- Spice it up with Thai chilies or red pepper flakes if you like heat.
- Make it vegetarian by swapping chicken with mushrooms or tofu.
How to Store Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F or microwave until hot. You can also freeze the filling (without cheese) for up to 2 months.
Other Thai Recipes You’ll Love
If you liked this Stuffed Spaghetti Squash with Tom Yum Paste, you’ll love these other recipes made with tom yum paste — each one packed with bold, tangy-sour Thai flavor:
- Tom Yum Roasted Nuts – crunchy, spicy, and addictive.
- Tom Yum Meatballs – juicy and full of zesty flavor.
- Tom Yum Kabocha Seeds – a Thai twist on roasted pumpkin seeds.
- Tom Yum Fried Rice – quick, flavorful, and perfect for weeknights.
- Roasted Acorn Squash with Tom Yum Paste – sweet, spicy, and cozy for fall.
Frequently Asked Questions
Technically, spaghetti squash is a fruit because it has seeds, but it’s cooked and eaten as a vegetable.
Absolutely! Ground turkey keeps it lean, while Italian sausage adds rich, savory flavor that works beautifully with the tom yum sauce.
Yes! Just skip the cheese or use dairy-free mozzarella.
Yes! You can roast the spaghetti squash and prepare the filling a day in advance. Store them separately in the fridge, then stuff and bake right before serving for the best flavor and texture.
Stuffed Spaghetti Squash (with Tom Yum Paste)
- Total Time: 60 minutes
- Yield: 4+ servings 1x
- Diet: Gluten Free
Description
This Stuffed Spaghetti Squash with Tom Yum Paste is a cozy twist on a classic. Roasted squash halves are filled with savory-sour ground chicken, Thai tom yum paste, and veggies — then baked with melty cheese on top. It's super addictive!
Ingredients
- 1 medium spaghetti squash, halved and seeded
- 1 tbsp oil
- 7 cloves garlic, minced
- 1 large onion, diced
- 1 bell pepper, diced, or 5 small sweet bell peppers
- 1 large Roma tomatoes, chopped
- 1 lb ground chicken (or ground turkey, pork, or Italian sausage)
- ¼ cup Tom Yum paste
- 1 cup packed parsley or cilantro, use stems too. Save some for garnish
- ½ cup pork or chicken stock. Add more as needed if meat mixture gets too dry in the pan
- 1 ts salt- or as needed, depending on your Tom Yum paste.
- ½ teaspoon ground white or black pepper
- 1 ½ cups shredded mozzarella cheese
Instructions
- Cut, scoop, and grease the squash. Cut the spaghetti squash in half lengthwise, scoop out the seeds, and lightly coat the inside with oil.
- Roast the spaghetti squash. Preheat your oven to 400°F (200°C). Place the squash halves cut-side up on a foil-lined baking sheet and roast for about 30–40 minutes, or until tender and the flesh easily pulls into strands.
- Cook the filling. In a large pan over medium heat, sauté garlic and onion in oil until fragrant. Add bell pepper and tomatoes and cook until softened. Stir in ground chicken and cook until almost done but still slightly pink.
- Add paste and seasoning and simmer. Stir in Tom Yum paste, cilantro, and stock. Let the mixture simmer for 4–5 minutes until slightly thickened. Season with salt and pepper, taste, and adjust as needed.
- Combine with roasted spaghetti squash. Once the spaghetti squash is roasted, use a fork to scrape out the strands. Add them to the pan, toss gently, and mix until evenly coated in the sauce. Add a splash more stock if the pan gets too dry.
- Stuff and bake. Spoon the filling back into the squash halves, top with cheese, and bake for another 10 minutes until bubbly and golden.
- Serve and enjoy. Garnish with fresh parsley or cilantro and serve hot — straight from the squash boats!
Notes
- Use ripe, firm squash for better texture.
- Don’t overbake — spaghetti squash should be tender but not mushy
- Add spinach to the filling for an extra boost of greens.
- Spice it up with Thai chilies or red pepper flakes if you like heat.
- Make it vegetarian by swapping chicken with mushrooms or tofu.
- Prep Time: 10
- Cook Time: 50
- Category: fusion
- Method: stove top, baking
- Cuisine: Thai fusion
Related
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Hi there, I’m Suwanee!
I’m the person behind this Thai food blog. I spent the first thirteen years of my childhood in Thailand, where I fell in love with the flavors of Thai cooking. What started as sharing recipes from my kitchen has grown into a journey from home cook to restaurant chef — and now one of just eight contestants chosen nationwide for PBS’s The Great American Recipe, Season 4. You’re in the right place if you love to cook Thai food. Come by often, and let’s get cooking!
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