The 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
Scale
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
