Spaghetti Squash Pad Thai

Spaghetti Squash Pad Thai offers a healthier, low-carb twist on the classic Thai favorite. By substituting spaghetti squash for rice noodles, you can enjoy all the bold flavors of traditional Pad Thai while keeping the dish light and nutrient-rich. With tender chicken, scrambled eggs, and a tangy, slightly spicy sauce, this dish is packed with fresh veggies and zesty toppings like cilantro and peanuts. It’s an easy, satisfying meal that’s perfect for a weeknight dinner, especially for those looking for a gluten-free or keto-friendly option.

Ingredients:

For the Spaghetti Squash:

• 1 medium spaghetti squash (yields about 5 cups cooked)

For the Main Dish:

• 2 tablespoons avocado oil (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 tablespoons fish sauce
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon Sriracha (adjust to taste)
• 1 tablespoon brown sugar (or keto-friendly sweetener)

For the Toppings:

• Fresh cilantro, chopped
• Roasted peanuts, roughly chopped
• Lime wedges for serving
• Extra green onions for garnish

Instructions:

1. Prepare the Spaghetti Squash:
   • Preheat your oven to 400°F (200°C).
   • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
   • Place the halves, cut side down, on a baking sheet and roast for 30–40 minutes, or until the flesh is fork-tender.
   • Let the squash cool for a few minutes, then use a fork to scrape out the strands, forming “noodles.” Measure 5 cups of cooked spaghetti squash and set aside on a paper towel-lined plate to absorb any extra moisture.
2. Cook the Chicken:
   • Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
   • Add the chicken strips and cook for about 6-8 minutes, or until fully cooked. Remove the chicken from the skillet and set aside.
3. Sauté the Vegetables:
   • Add another tablespoon of oil to the same skillet.
   • Toss in the minced garlic, green onions, and bell pepper, and sauté for 2-3 minutes until softened and fragrant.
4. Cook the Eggs:
   • Push the vegetables to one side of the skillet, then pour in the whisked eggs.
   • Scramble the eggs until they are fully cooked, then mix them with the vegetables.
5. Make the Sauce:
   • In a small bowl, whisk together lime juice, fish sauce, soy sauce, Sriracha, and brown sugar until well combined.
6. Combine and Finish the Dish:
   • Add the cooked chicken back into the skillet.
   • Pour the sauce over the chicken, eggs, and vegetables, stirring everything to ensure even coating.
   • Gently fold in the spaghetti squash noodles and cook for 2-3 minutes until heated through.
7. Garnish and Serve:
   • Serve your Spaghetti Squash Pad Thai with fresh cilantro, chopped peanuts, lime wedges, and extra green onions for garnish.

Cooking Tips:

• Draining Spaghetti Squash: Make sure to let the cooked spaghetti squash sit on paper towels to remove excess moisture, preventing the dish from becoming too watery.
• Customizing the Heat: If you like your Pad Thai spicier, feel free to add extra Sriracha or even some chili flakes.
• Protein Variations: You can substitute the chicken with shrimp, tofu, or even beef to fit your dietary preferences or what you have on hand.

Nutritional Benefits:

• Low-Carb Alternative: Spaghetti squash is a nutrient-dense, low-carb alternative to traditional noodles, making this dish ideal for those on a keto or low-carb diet.
• High in Vitamins and Fiber: Spaghetti squash provides fiber along with vitamins A and C, while bell peppers add additional antioxidants to the dish.
• Protein-Packed: The combination of chicken and eggs ensures that this meal is protein-rich, keeping you fuller for longer.

Why You’ll Love This Recipe:

• Healthy & Flavorful: This recipe provides all the delicious flavors of classic Pad Thai, without the guilt of heavy carbs or gluten.
• Customizable: From the toppings to the protein choice, you can easily adapt this dish to fit your personal taste.
• Perfect for Meal Prep: The ingredients keep well, making it a great option for preparing ahead of time and enjoying throughout the week.

Dietary Information:

• Gluten-Free: Use tamari or a gluten-free soy sauce to ensure this dish remains gluten-free.
• Dairy-Free: No dairy is involved, making this dish perfect for lactose-intolerant individuals.
• Keto-Friendly: Thanks to spaghetti squash and keto-friendly sweeteners, this recipe is suitable for low-carb or keto diets.

Why This Recipe Works: The spaghetti squash is a brilliant stand-in for traditional rice noodles, offering a similar texture but with significantly fewer carbs. The rich flavors of the Pad Thai sauce, with its balance of salty, sweet, sour, and spicy notes, complement the tender chicken and scrambled eggs perfectly. The roasted peanuts and fresh cilantro provide a burst of freshness and crunch that elevate the dish. This combination of vibrant flavors and nutrient-rich ingredients makes this Spaghetti Squash Pad Thai a go-to for a healthy yet indulgent meal.

Conclusion: Spaghetti Squash Pad Thai is a fantastic alternative for those seeking a lighter version of a beloved classic. It retains the traditional flavors of Pad Thai while offering a wholesome, nutrient-packed, and low-carb option. This dish is easy to prepare, making it a great choice for a quick, nutritious dinner that doesn’t compromise on taste. Enjoy the freshness, zest, and comfort this recipe delivers, whether you’re gluten-free, keto, or just looking for something new!