Description
A healthy and flavorful twist on traditional Pad Thai using roasted spaghetti squash instead of noodles, combined with tender chicken, fresh vegetables, scrambled eggs, and a tangy, sweet-savory sauce. This low-carb, gluten-free dish offers a nutritious and colorful meal that’s perfect for weeknight dinners.
Ingredients
Scale
Spaghetti Squash
- 1 large spaghetti squash
- ¼ cup oil (olive or avocado, divided)
- 6 green onions (finely chopped, white and green parts divided)
- 2 cloves garlic (crushed)
- 1 cup carrots (shredded)
- 4 large eggs (whisked)
- 1 lb. chicken breasts (thinly sliced)
- 2 Tbsp. tapioca starch (or flour)
- ¼ tsp. black pepper
Sauce
- â…“ cup soy sauce or Tamari (gluten-free, or Tamari)
- 3 Tbsp. lime juice (fresh)
- ¼ cup packed brown sugar (or coconut sugar)
- 1-2 Tbsp. chili garlic paste (or Sriracha sauce)
- 1 Tbsp. rice vinegar (or apple cider vinegar)
Garnishes
- Cilantro (finely chopped)
- Limes
- Bean sprouts (optional)
- Peanuts (optional)
Instructions
- Roast the Squash: Preheat your oven to 425°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle a little of the oil on the cut sides of the squash halves. Place them cut-side down on a parchment paper or aluminum foil-lined baking sheet and roast for 40-50 minutes until the flesh is tender and can be easily shredded with a fork.
- Cook the Veggies and Eggs: Heat 2 tablespoons of oil in a large skillet or wok over medium heat. Add the white parts of the green onions, crushed garlic, and shredded carrots. Cook for 2-3 minutes until veggies are slightly softened. Push the vegetables to one side of the pan, pour in the whisked eggs, and scramble them until fully cooked, about 2-3 minutes. Mix the eggs back with the vegetables, then remove everything from the skillet and set aside.
- Cook the Chicken: Toss the thinly sliced chicken breasts with tapioca starch (or flour) and black pepper in a bowl to coat. Add the remaining 2 tablespoons of oil to the same skillet and cook the chicken over medium heat for 6-8 minutes, or until cooked through and lightly browned.
- Make the Sauce: While the chicken is cooking, whisk together soy sauce or Tamari, fresh lime juice, brown sugar, chili garlic paste, and rice vinegar in a bowl. Once the chicken is done, pour the sauce into the skillet and cook everything together for 2-3 minutes to allow the flavors to meld.
- Fill the Squash: Once the spaghetti squash is cool enough to handle, use a fork to shred the flesh into noodle-like strands inside each half. Divide the cooked chicken, sauce, vegetables, and scrambled eggs evenly into the squash halves. Alternatively, you can combine all ingredients in the skillet and toss together before serving.
- Serve: Garnish the Spaghetti Squash Chicken Pad Thai with chopped cilantro, bean sprouts, crushed peanuts, and lime wedges for squeezing. Enjoy this delicious, healthy meal fresh from the table!
Notes
- You can substitute brown sugar with coconut sugar for a more natural sweetener.
- For a spicier dish, increase chili garlic paste or add fresh chopped chilies.
- Bean sprouts and peanuts are optional but add great texture and flavor.
- To save time, cook the spaghetti squash in the microwave, but roasting provides the best flavor and texture.
- This recipe is naturally gluten-free if using Tamari and tapioca starch.
