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spaghetti squash pad thai in a pan with lime and cilantro on top

Spaghetti Squash Pad Thai

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 6 Servings
Calories 245kcal

Ingredients

  • 1 Medium Spaghetti Squash need 5 cups cooked
  • 2 Tablespoon Avocado or vegetable oil
  • 2 Garlic Cloves minced
  • 1 Cup Green Onions diced
  • 1 red bell pepper thinly sliced
  • 4 Eggs whisked
  • 1 Pound Chicken Breast sliced into strips

For the sauce:

  • 3 Tablespoons Fresh Lime Juice
  • 2 Tablespoon Fish Sauce
  • 1 Tablespoon Soy Sauce
  • 1 Tablespoon Sriracha
  • 1 Tablespoon Brown sugar or brown sugar substitute for keto/low carb

Toppings:

  • Fresh Cilantro chopped
  • Roasted Peanuts roughly chopped
  • Limes
  • Green Onions
US Customary - Metric

Instructions

  • Spaghetti Squash. Preheat oven to 400 F. Slice spaghetti squash in half and place cut side down on a rimmed baking sheet. Bake in preheated oven for 30-40 minutes -- you'll know your squash is done once the squash is fork-tender. Allow the squash to cool, then use a spoon to remove the seeds. Run a fork through the flesh of the spaghetti squash to form "noodles". Measure 5 cups of spaghetti squash, and discard or save the rest for another recipe. Place spaghetti squash noodles on a paper towel-lined plate, and place paper towels on top. Set aside while we prep the rest.
    how to roast spaghetti squash for spaghetti squash pad thai
  • Sauce. Whisk ingredients for the sauce in a medium bowl and set aside.
    how to make a sauce for spaghetti squash pad thai
  • Chicken. Heat oil in a large pan over medium-high heat. Once shimmering, add the chicken. Give it a stir so the pieces don't stick together. Cook chicken until no longer pink -- about 4-5 minutes on each side. If you have one, a fryer screen is suuuper helpful here! Place cooked chicken on a plate and set aside.
    how to cook chicken for spaghetti squash pad thai
  • Aromatics + eggs. If there's no oil left in the pan, add an additional tablespoon, and reduce the heat to medium. Add garlic, scallions, and red onion, and saute until the garlic is fragrant (about 2-3 minutes). Add eggs and scramble, breaking them into small pieces as they cook.
  • Assemble. Add sauce, chicken, and spaghetti squash back to the pan, and stir to coat. Continue to cook until the dish is heated through. Scoop up a serving, cover with toppings, and twirl/slurp away!
    closer look of spaghetti squash pad thai

Notes

  1. Rest spaghetti squash on a paper towel-lined plate. Don't skip! We want to remove as much liquid as possible so we don't water down our sauce.
  2. Slicing the chicken. Toss in the freezer for 15 minutes before slicing.

Nutrition

Calories: 245kcal | Total Carbohydrates: 17g | Protein: 22g | Fat: 10g | Sodium: 857mg | Fiber: 3g | Sugar: 8g | Net Carbs: 14g

Delicious recipe from Lindsey Hyland // www.thelittlepine.com