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
Instructions
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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.
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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.
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In the same skillet, crack the eggs and scramble them, cooking for about 2 minutes until they are just set. Remove and set aside.
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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.
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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.
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Remove from heat and sprinkle with chopped green onions. Serve immediately and enjoy!
Notes
Add Vegetables: For extra texture and nutrients, add bell peppers, carrots, or snap peas.
Vegan Option: Replace chicken with tofu or tempeh for a plant-based version.
Spicy Kick: Add chili paste, red pepper flakes, or fresh chilies to spice things up.
Peanut Butter Option: Substitute almond butter with peanut butter for a more traditional flavor.
Add Shrimp: Swap the chicken for shrimp for a seafood version of this dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting, Stir-Frying
- Cuisine: Thai
