The Best Spaghetti Squash Pad Thai Recipe
Introduction
This Spaghetti Squash Pad Thai is a flavorful, lighter twist on the classic Thai dish. Using spaghetti squash instead of noodles, it’s packed with tender chicken, scrambled eggs, and a tangy Pad Thai sauce for a satisfying meal.
Ingredients
- 1/2 spaghetti squash (about 2 cups)
- 1 cup chopped rotisserie chicken
- 1 onion, sliced
- 4 eggs
- 1/3 cup Pad Thai sauce
- 1/3 cup cashews, chopped
- 1/4 cup green onion, chopped
Instructions
- Step 1: Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves face down on a silicone baking mat and bake for 45 minutes.
- Step 2: Allow the squash to cool enough to handle, then use a fork to shred the flesh into strands, removing it from the shell.
- Step 3: In a medium frying pan, heat your choice of cooking oil (coconut oil works well). Brown the sliced onion until caramelized. Add the eggs and scramble with the onions. Remove the mixture from the pan and set aside.
- Step 4: In the same pan, add the chopped chicken and stir to warm through, letting it absorb the pan’s flavors.
- Step 5: Add the spaghetti squash, Pad Thai sauce, scrambled eggs, and onions back into the pan. Toss everything together until evenly coated and heated through.
- Step 6: Remove from heat and garnish with chopped green onions and cashews before serving.
Tips & Variations
- For extra spice, add a dash of chili flakes or a squeeze of lime juice before serving.
- You can swap rotisserie chicken with tofu or shrimp for a different protein option.
- Use crunchy peanuts instead of cashews if preferred, or omit nuts to keep it nut-free.
- Make your own Pad Thai sauce with tamarind paste, fish sauce, and palm sugar for a fresher flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium heat or microwave until warmed through. Note that the spaghetti squash may soften further when reheated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the spaghetti squash ahead of time?
Yes, you can roast and shred the spaghetti squash up to 2 days in advance. Store it in the refrigerator until ready to use.
Is this recipe suitable for gluten-free diets?
Yes, as long as the Pad Thai sauce you use is gluten-free, this dish is suitable for gluten-free diets.
PrintThe Best Spaghetti Squash Pad Thai Recipe
This Spaghetti Squash Pad Thai is a healthy and flavorful twist on the classic dish, using roasted spaghetti squash as a low-carb noodle substitute. Combined with tender rotisserie chicken, caramelized onions, scrambled eggs, and a savory Pad Thai sauce, it’s an easy, satisfying meal perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Thai-inspired
- Diet: Low Fat
Ingredients
Vegetables
- 1/2 spaghetti squash (about 2 cups)
- 1 onion (sliced)
- 1/4 cup green onion (chopped)
Protein
- 1 cup chopped rotisserie chicken
- 4 eggs
Others
- 1/3 cup Pad Thai sauce
- 1/3 cup cashews (chopped)
- Cooking oil (such as coconut oil) as needed for frying onions and eggs
Instructions
- Roast the spaghetti squash: Preheat your oven to 375°F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the halves facedown on a silicone baking mat and roast for 45 minutes until tender.
- Prepare the spaghetti squash strands: Once cool enough to handle, use a fork to scrape the flesh of the spaghetti squash out of the shell, creating noodle-like strands.
- Caramelize onions and scramble eggs: In a medium frying pan, heat your choice of cooking oil (coconut oil works great). Add the sliced onion and cook until caramelized. Then, push the onions to the side and add the eggs, scrambling them until cooked through. Remove the mixture from the pan and set aside.
- Heat the chicken: Using the same pan, add the chopped rotisserie chicken and stir-fry briefly to warm it through and absorb the pan’s flavors.
- Combine all ingredients: Add the spaghetti squash strands, Pad Thai sauce, scrambled eggs, and caramelized onions to the pan with the chicken. Toss everything well to coat evenly with the sauce and heat through.
- Garnish and serve: Remove the pan from heat, garnish with chopped green onions and cashews for crunch, and serve immediately.
Notes
- You can substitute pre-cooked chicken with tofu for a vegetarian option.
- Adjust the amount of Pad Thai sauce to your preferred level of flavor intensity.
- For extra heat, add chili flakes or sriracha when combining the ingredients.
- Use fresh lime juice as a garnish for additional tanginess.
- Storing leftovers in an airtight container in the fridge is best consumed within 2 days.
Keywords: Spaghetti squash, Pad Thai, low carb, rotisserie chicken, healthy recipe, easy dinner
