Spaghetti Squash Pad Thai
User Reviews
4.8
249 reviews
Excellent
Spaghetti Squash Pad Thai
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This healthy spaghetti squash Pad Thai uses spaghetti squash strands instead of rice noodles for a veggie-packed dish that's lower in carbs and super satisfying.
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Ingredients
- 1 large spaghetti squash approx. 5 cups after roasting
- 1 Tablespoon + 2 teaspoons olive or avocado oil
- 1 lb boneless skinless chicken breast
- sea salt and ground pepper
- ½ teaspoon chopped ginger
- 1 ⁄2 cup chopped yellow onion
- 1 sliced red bell pepper
- 1 cup matchstick carrots
- green onions fresh cilantro and lime wedges, for garnish
- 2 Tablespoons chopped salted almonds optional
Chili Almond Sauce
- ½ cup natural almond butter no sugar added
- 2 Tablespoons fresh lime juice
- 1 Tablespoon low sodium tamari or coconut aminos
- 1 inch knob fresh ginger peeled
- 2 cloves garlic
- 2 teaspoons maple syrup
- 1 teaspoon sambal oelek or crushed red pepper
- ¼ cup water
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Instructions
- Cook your spaghetti squash. I like using the ring method outlined in the linked post.
- While squash is roasting, make the chili almond sauce by adding all ingredients into a blender or food processor. Process until smooth and set aside.
- Chop raw chicken breasts into 1-inch chunks. Heat a large skillet over medium heat with 1 Tablespoon oil. Add chicken to the skillet and liberally season with sea salt and pepper. Cook, stirring often until all sides are golden and chicken is cooked through and no longer pink. Transfer to a plate and set aside.
- Add remaining 2 teaspoons of oil to the same skillet and sauté together ginger, onion, bell pepper and carrots. Cook until the veggies are starting to soften, about 5-6 minutes.
- Add chicken back to the skillet with the veggies. Then add the chili almond sauce and mix everything together thoroughly.
- Add spaghetti squash to the skillet and mix again. If your skillet isn’t large enough, you can put everything in a large bowl to mix instead.
- Serve the spaghetti squash pad Thai immediately with green onions, fresh cilantro and lime wedges for garnish. Top with chopped almonds.
Nutrition Information
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Serving
1/4 of recipe
Calories
456kcal
(23%)
Carbohydrates
27g
(9%)
Protein
35g
(70%)
Fat
24g
(37%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
Cholesterol
36mg
(12%)
Sodium
607mg
(25%)
Fiber
8g
(32%)
Sugar
6g
(12%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1/4 of recipe | |
| Calories | 456kcal | 23% |
| Carbohydrates | 27g | 9% |
| Protein | 35g | 70% |
| Fat | 24g | 37% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 607mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
249 reviews
Excellent
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