Spaghetti Squash Pad Thai

May 14, 2023May 14, 20230 6
Healthy Spaghetti Squash Pad Thai for a low-carb meal
in Main

Prep

10 min

Cook

35-40 min

Ready In

45-50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 small spaghetti squash , halved and seeded
Sauce :
1 1/2 cups chicken broth
3 tablespoons peanut butter
1 tablespoon chile-garlic sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
1/4 teaspoon ground black pepper
3 tablespoons cold water
1 tablespoon cornstarch
Vegetables :
2 tablespoons olive oil
1 package broccoli coleslaw mix
1 zucchini , diced
1 red bell pepper , diced
1/2 cup sliced green onions
1/4 cup chopped fresh cilantro
2 cubed cooked chicken breasts

Nutrision Information

Servings Per Recipe
4
Calories
328
Sugar
6g
Fat
20g
Spaghetti Squash Pad Thai is a healthier take on the classic Thai dish, made with spiralized spaghetti squash instead of traditional rice noodles. The dish is packed with veggies and lean protein from chicken, making it a delicious and satisfying meal that's lower in carbohydrates and higher in nutrients compared to traditional Pad Thai. The sauce is made from a combination of chicken broth, peanut butter, chili-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper, which gives the dish its signature flavor and complexity. Whether you're looking for a low-carb dinner option or wanting to incorporate more vegetables into your diet, this Spaghetti Squash Pad Thai is sure to hit the spot.

Instructions

1.Preheat oven to 375°F (190°C).
2.Place the spaghetti squash halves cut-side down on a baking sheet and bake for 35 to 40 minutes, or until cooked through. Let cool for 5 minutes.
3.While the spaghetti squash is baking, prepare the sauce. In a medium saucepan over medium-high heat, whisk together chicken broth, peanut butter, chili-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper. Bring to a boil.
4.In a small bowl, whisk together cold water and cornstarch. Add the mixture to the saucepan, whisking constantly, until the sauce thickens.
5.In a large skillet over medium-high heat, heat olive oil. Add broccoli coleslaw mix, zucchini, red bell pepper, and green onions. Cook for 5 to 7 minutes, stirring occasionally.
6.Add the sauce to the skillet and stir well to coat the vegetables. Add cubed cooked chicken breasts and cilantro and stir to combine.
7.Using a fork, scrape the spaghetti squash to create long strands. Add the spaghetti squash to the skillet and toss to combine.

PROS

This dish is a low-carb alternative to traditional Pad Thai, making it a great option for those watching their carbohydrate intake.
Plus, it’s packed with veggies and lean protein from the chicken, making it a filling and satisfying meal.

It’s also a great way to use spaghetti squash if you’re looking for a new recipe to try.

CONS

The sauce contains peanut butter, which can be a problem for those with peanut allergies.
Additionally, this may not be the best option for those who are looking for an authentic Pad Thai experience, as it is a healthier spin on the classic dish.

HEALTH & BENEFITS

Spaghetti squash is a low-carbohydrate alternative to pasta, making it a great option for those watching their carbohydrate intake or looking to incorporate more vegetables into their diet. It’s also a great source of fiber, which supports digestive health.
The vegetables used in this recipe are nutrient-dense and full of vitamins and minerals, including broccoli, zucchini, red bell pepper, and green onions. These vegetables are also high in antioxidants, which can help fight inflammation and oxidative stress in the body.
Chicken is a great source of lean protein, which is important for building and repairing muscle tissue.
The sauce contains sesame oil and ginger, which have anti-inflammatory properties and can support heart health.

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