dinner · lunch · Recipes

Spaghetti Squash Pad Thai

All the goodness of pad thai with none of the carbs!

Spaghetti Squash Pad Thai

Yield: 3-4 servings   Prep: 5 minutes   Cook: 40 + 10 minutes

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Ingredients

  • 1 spaghetti squash
  • 2 boneless skinless chicken breasts, sliced into small strips
  • 3 tbsp low sodium soy sauce
  • 2 cloves garlic, minced
  • 3 green onions, chopped
  • 1-2 eggs
  • 1 ½ cups bean sprouts

Sauce

  • 1/4 cup packed dark-brown sugar
  • 1/4 cup low sodium soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp natural peanut butter
  • 1 Tbsp fish sauce
  • ½ lime, juiced
  • 1 tsp red pepper flakes (optional)

Garnish

  • ½ cup unsalted peanuts, roughly chopped
  • 1/4 cup cilantro, chopped
  • ½ lime, wedged

Roasting the Squash:

Pre heat the oven to 400°F. Cut the squash in half length-wise and scrape out the seeds.

Place the squash cut side down on a baking sheet. Bake for 40 minutes. Use a fork to pull apart the strands of the squash.

Making the Pad Thai:

In a medium bowl, whisk together all the sauce ingredients and set aside.

In a separate bowl place the sliced chicken, add 3 tbsp soy sauce and stir to coat. Heat vegetable oil in a large wok over medium/high heat. Add the chicken and cook until no longer pink (about 5 minutes). Remove chicken from wok and set aside.

Crack the eggs into the wok and scramble the eggs until cooked through. Remove and set aside.

Pour in the prepared sauce and bring to a simmer for 1 minute. Add in the squash noodles and green onions. Gently combine until the noodles have absorbed most of the sauce. Add in the chicken and eggs (that you previously cooked) and bean sprouts. Toss to combine.

Transfer the noodles to a serving dish and garnish with peanuts, cilantro, and lime.


 I had never cooked with spaghetti squash before and I decided to see what its all about. I’ve used this recipe with rice noodles many times and its delicious so I figured I might as well give it a try with spaghetti squash. 

Tips for cooking: Don’t let the spaghetti squash sit in the pan for too long. I’ve noticed the more it is cooked the more water it releases which will result in watery mush. Just toss it in the sauce and plate it up. 

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