The Best Spaghetti Squash Pad Thai
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
250 kcal
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Course
Main Course
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Cuisine
Thai
The Best Spaghetti Squash Pad Thai
Description
This dish uses half of a spaghetti squash baked until tender and then scraped into strands resembling noodles. These strands are combined in a skillet with rotisserie chicken, caramelized onion slices, scrambled eggs, and chopped cashews. The mix is tossed with a Pad Thai sauce which provides the characteristic balance of sweet, sour, and salty flavors.
The cooking steps involve baking the squash, caramelizing onions in a pan, scrambling eggs, heating the chicken to absorb residual flavors, and finally mixing all components together with the sauce. The cashews add crunch and texture contrast to the soft squash and tender chicken.
Garnishes like chopped green onions provide freshness and color. This recipe is suitable as a complete meal offering protein from chicken and eggs, vegetables from the spaghetti squash and onions, and nuts for texture. It provides a flavorful twist on traditional Pad Thai while being gluten-free and rich in vegetables.
Nutrition information varies depending on specific ingredients and sauce used, with suggested paleo and keto sauce substitutions available to lower carbs and sugars.
Ingredients
- 1/2 spaghetti squash (about 2 cups)
- 1 cup chicken rotisserie, chopped
- 1 onion sliced
- 4 egg
- 1/3 cup Pad Thai sauce
- 1/3 cup cashews chopped
- 1/4 cup green onion chopped
Instructions
- Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicone baking mat and bake for 45 minutes.
- Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
- In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil). Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
- To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
- Add spaghetti squash, Pad Thai sauce, eggs, onions and toss to coat evenly.
- Remove from heat and garnish with green onion and chopped cashews.
Notes
- Nutrition facts vary based on ingredients and sauce used; adjustments can lower carbs and sugars.
- Substituting paleo or keto-friendly Pad Thai sauces modifies nutritional content accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 184mg | 61% |
| Sodium | 441mg | 18% |
| Potassium | 281mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 4.5mg | 5% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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