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Spaghetti Squash Pad Thai

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.

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Calories: 456 kcal
Course: Dinner
Cuisine: Thai

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

Instructions

    Cup of Yum
  1. Cook your spaghetti squash. I like using the ring method outlined in the linked post.
  2. 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. 
  3. 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.  
  4. 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. 
  5. Add chicken back to the skillet with the veggies. Then add the chili almond sauce and mix everything together thoroughly.
  6. 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. 
  7. Serve the spaghetti squash pad Thai immediately with green onions, fresh cilantro and lime wedges for garnish. Top with chopped almonds. 

Nutrition Information

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

% 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.