Name: Spaghetti Squash Pad Thai
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Thai
Ingredients: Spaghetti squash; Chicken breast, sliced thinly; Eggs; Coconut aminos; Almond butter; Lime juice; Green onions, chopped

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Why You’ll Love This Recipe

This Spaghetti Squash Pad Thai gives you all the classic flavors of a traditional Pad Thai—tangy lime, savory almond butter, and a delicious combination of fresh vegetables and protein—while swapping out rice noodles for roasted spaghetti squash. The result is a fresh, healthy, and satisfying meal that doesn’t compromise on flavor. Whether you’re looking for a nutritious weeknight dinner or a fun way to switch up your usual Pad Thai, this recipe is a delicious choice.

Ingredients

Spaghetti squash
Chicken breast, sliced thinly
Eggs
Coconut aminos
Almond butter
Lime juice
Green onions, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper and roast for 40-45 minutes, or until the squash is tender and easily shredded with a fork.
While the spaghetti squash is roasting, heat a large skillet over medium-high heat. Add the sliced chicken breast and cook for 5-6 minutes until the chicken is cooked through and lightly browned. Remove from the skillet and set aside.
In the same skillet, crack the eggs and scramble them, cooking for about 2 minutes until they are just set. Remove and set aside.
Once the spaghetti squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands. Add the spaghetti squash strands to the skillet.
Add the cooked chicken, scrambled eggs, coconut aminos, almond butter, and lime juice to the skillet, stirring well to combine all the ingredients. Continue to cook for 2-3 minutes, allowing the sauce to coat the squash and chicken.
Remove from heat and sprinkle with chopped green onions. Serve immediately and enjoy!

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 50 minutes (includes roasting squash)
Total time: 60 minutes

Variations

Add Vegetables: For added texture and nutrition, include sliced bell peppers, carrots, or snap peas to the dish.
Vegan Option: Replace the chicken with tofu or tempeh for a plant-based version of this dish.
Spicy Kick: Add red pepper flakes, chili paste, or sliced fresh chili for some heat.
Peanut Butter Option: If you prefer a more traditional Pad Thai flavor, you can substitute almond butter with peanut butter.
Add Shrimp: Swap the chicken for shrimp for a seafood twist on this dish.

Storage/Reheating

Storage: Store leftover Spaghetti Squash Pad Thai in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in a skillet over medium heat for a few minutes until warmed through. You can also microwave it for 1-2 minutes if preferred.

FAQs

Can I use something other than spaghetti squash?

Yes, you can substitute the spaghetti squash with zucchini noodles (zoodles) or another type of low-carb noodle, though the texture will be different.

Can I make this dish ahead of time?

Yes, you can prepare the chicken, scrambled eggs, and spaghetti squash ahead of time, then assemble and heat everything together just before serving.

How do I make this dish spicier?

To add more heat, simply stir in some chili paste, red pepper flakes, or fresh chopped chilies along with the coconut aminos and almond butter.

Can I use regular soy sauce instead of coconut aminos?

Yes, if you’re not following a soy-free or paleo diet, you can substitute regular soy sauce for the coconut aminos. You may need to adjust the salt content since soy sauce tends to be saltier.

How can I store leftover spaghetti squash?

You can store leftover cooked spaghetti squash in an airtight container in the fridge for up to 3 days. Just be sure to scrape the squash into strands before storing.

How do I know when the spaghetti squash is done?

The spaghetti squash is done when it’s tender enough to easily scrape the flesh with a fork into noodle-like strands.

Can I freeze this dish?

While the texture of spaghetti squash can change after freezing, you can freeze the assembled dish for up to 1 month. To reheat, thaw in the refrigerator overnight and warm in a skillet.

Can I add tofu instead of chicken?

Yes! To make this dish vegetarian or vegan, you can easily replace the chicken with firm tofu. Simply cube the tofu and sauté it until golden brown before adding it to the dish.

What other toppings can I add?

Toppings like chopped peanuts, cilantro, or a drizzle of extra lime juice would work well for a more traditional Pad Thai experience.

Can I make this dish without eggs?

Yes, if you follow a vegan diet or simply prefer to skip the eggs, you can leave them out and still have a delicious dish. You can also substitute scrambled tofu for the eggs.

Conclusion

Spaghetti Squash Pad Thai is a fresh, healthy, and flavor-packed dish that gives you all the flavors of a traditional Pad Thai with fewer carbs. Whether you’re following a low-carb or gluten-free lifestyle or just looking for a lighter alternative to takeout, this dish is sure to satisfy. Quick and easy to prepare, it’s a perfect weeknight dinner that can be customized with your favorite toppings and variations. Enjoy this healthier take on a beloved classic!

Spaghetti Squash Pad Thai

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Author: Julia
Total Time: 60 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

Spaghetti Squash Pad Thai is a low-carb, gluten-free twist on the traditional Thai dish, using spaghetti squash instead of noodles for a lighter, healthier alternative. Packed with fresh vegetables, chicken, and a tangy almond butter sauce, this dish is quick, flavorful, and satisfying. It’s the perfect weeknight meal that doesn’t compromise on taste.

Ingredients

Spaghetti squash

Chicken breast, sliced thinly

Eggs

Coconut aminos

Almond butter

Lime juice

Green onions, chopped

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Instructions

Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper and roast for 40-45 minutes, or until the squash is tender and easily shredded with a fork.
While the spaghetti squash is roasting, heat a large skillet over medium-high heat. Add the sliced chicken breast and cook for 5-6 minutes until the chicken is cooked through and lightly browned. Remove from the skillet and set aside.
In the same skillet, crack the eggs and scramble them, cooking for about 2 minutes until they are just set. Remove and set aside.
Once the spaghetti squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands. Add the spaghetti squash strands to the skillet.
Add the cooked chicken, scrambled eggs, coconut aminos, almond butter, and lime juice to the skillet, stirring well to combine all the ingredients. Continue to cook for 2-3 minutes, allowing the sauce to coat the squash and chicken.
Remove from heat and sprinkle with chopped green onions. Serve immediately and enjoy!