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+ servings

Spaghetti Squash Pad Thai

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Servings 4

Ingredients
  

  • 1 large spaghetti squash
  • 1 lb chicken breast
  • 2 large carrots , diced
  • 1 large red bell pepper , diced
  • 4 green onions , thinly sliced + more for garnish
  • 3 garlic cloves , minced
  • ½ cup cilantro , chopped
  • cup peanuts , chopped
  • 2 tbsp extra virgin olive oil

Sauce

  • ¼ cup chicken stock
  • ¼ cup rice vinegar
  • ¼ cup tamari (GF soy sauce)
  • juice of 1 lime
  • 2 tsp sesame oil
  • 3 tbsp honey
  • ¼ tsp black pepper

Instructions
 

  • Preheat oven to 375 degrees. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut side with olive oil and place face down on a baking sheet. Bake for about 45 minutes, until you can stick a knife into the skin easily. 
  • When the squash is done, remove from the oven and let it cool for about 5-10 minutes. When it is cool enough to handle, use a fork to scrape out all of the spaghetti squash, until all you have left is the skin. Transfer the squash to a colander for about 10 minutes to drain off some of the excess moisture.
  • In the meantime, prepare the sauce. Put all of the ingredients for the sauce into a small saucepan and whisk to combine. Put over low heat to warm. Don't let it come to a boil, just keep it warm while you are cooking the rest of the meal. 
  • Now cook the chicken. Cut the chicken into small pieces and season with a pinch of salt and pepper. Preheat a large cast iron skillet over medium-high heat, add the chicken with 2 tbsp of olive oil, stir occasionally until chicken is lightly brown. 
  • Add the peppers and carrots, and saute for about 3-4 minutes, until vegetables are tender-crisp. Then add the green onions, and saute for another 1-2 minutes.
  • Add the drained spaghetti squash and the sauce to the skillet and stir it all together, until evenly distributed.
  • To serve, spoon the mixture into bowls, and garnish with chopped peanuts and cilantro.
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