Spaghetti Squash Chicken Pad Thai
Spaghetti Squash Chicken Pad Thai is a healthy way to enjoy your favorite Thai recipe at home! This chicken pad Thai recipe is made gluten-free, dairy-free, and then stuffed in roasted spaghetti squash that has been baked in the oven for an easy alternative to traditional pad Thai!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 339 kcal
Ingredients
- 2 spaghetti squash or 1 large
- ¼ cup olive oil divided
- 6 green onions finely chopped, white and green parts divided
- 2 cloves garlic crushed
- 1 cup carrots shredded
- 4 eggs whisked
- 1 lb. chicken breasts thinly sliced
- 2 Tbsp. tapioca starch
- ¼ tsp. black pepper
Pad Thai Sauce
- ⅓ cup coconut aminos or gluten-free soy sauce*
- 3 Tbsp. lime juice fresh
- ¼ cup coconut sugar
- 1-2 Tbsp. chili garlic paste
- 1 Tbsp. apple cider vinegar or rice wine vinegar
Toppings
- Cilantro finely chopped
- Limes
- Bean sprouts optional
- Peanuts optional
- See this recipe in Meal Plan #5
Instructions
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Preheat oven to 425 degrees.
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Cut spaghetti squash in half lengthwise, remove seeds, and drizzle a touch of olive oil on the insides of each half.
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Place spaghetti squash facedown on a large parchment paper or aluminum foil-lined baking sheet. Bake in preheated oven for 40-50 minutes or until fork tender.
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In a large skillet or wok add 2 tablespoons oil, the white parts of the green onions, crushed garlic, and carrots. Cook over medium heat for 2-3 minutes.
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Push the vegetables to the side of the pan and add the whisked eggs. Scramble eggs for 2-3 minutes over medium heat, or until cooked through. Mix the eggs in with the vegetables. Remove eggs and vegetables from the skillet and place onto a plate until ready to use later.
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Toss chicken with the starch and pepper in a gallon-sized zip-top bag. Add 2 tablespoons of oil to the same skillet and cook chicken over medium heat for 6-8 minutes, or until cooked through.
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While chicken is cooking, whisk together coconut aminos, lime juice, coconut sugar, chili garlic paste, and vinegar in a medium-sized bowl.
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Once chicken is done cooking add sauce to the skillet and cook for 2-3 minutes.
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When spaghetti squash is done cooking, shred the inside of the halves with a fork. Add equal amounts of the chicken, sauce, veggies, and eggs to each spaghetti squash half.
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You can also remove all of the spaghetti squash and add it to the skillet with the chicken, sauce, veggies and eggs to toss it together.
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Serve spaghetti squash pad Thai with bean sprouts, peanuts, limes and cilantro and enjoy! See this recipe in Meal Plan #5.
Recipe Video
Recipe Notes
- Can use gluten-free soy sauce or Tamari if not on a soy-free, Paleo, or Whole30 diet.
- Eliminate bean sprouts and peanuts if on a Paleo and Whole30 diet. Finely chopped almonds can replace the peanuts, if desired.
- Nutritional information is calculated with 2 medium spaghetti squash.
- If on a low-carb diet substitute 2 tablespoons stevia powder for the coconut sugar to bring the carbs/serving down to 19 carbs and 3 grams fiber/serving.
Nutrition Facts
Spaghetti Squash Chicken Pad Thai
Amount Per Serving
Calories 339
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 3g19%
Cholesterol 157mg52%
Sodium 904mg39%
Potassium 621mg18%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 10g11%
Protein 22g44%
Vitamin A 4035IU81%
Vitamin C 10.4mg13%
Calcium 73mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.