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Spaghetti Squash Pad Thai: Your Fix

Spaghetti Squash Pad Thai (Low-Carb Takeout Fix)
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A healthier twist on a takeout favorite, this recipe swaps traditional rice noodles for spaghetti squash, offering a low-carb way to enjoy the vibrant flavors of Pad Thai.

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breast, thinly sliced
  • 2 cloves garlic, minced
  • 1/4 cup unsalted peanuts, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh basil
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1 teaspoon sriracha (or to taste)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut-side down on a baking sheet.
  4. Roast for 30-40 minutes, or until tender.
  5. Let the squash cool slightly, then shred the flesh with a fork to create “noodles.”
  6. While the squash is roasting, heat olive oil in a large skillet over medium-high heat.
  7. Add chicken and cook until browned and cooked through.
  8. Add garlic and cook for 1 minute more until fragrant.
  9. Add the spaghetti squash noodles to the skillet with the chicken and garlic.
  10. Stir in peanuts, cilantro, basil, lime juice, soy sauce, and sriracha.
  11. Toss to combine and heat through.
  12. Serve immediately.

Notes

  • For a vegetarian option, substitute tofu or tempeh for chicken.
  • Adjust sriracha for your preferred level of spice.
  • Add other vegetables like bell peppers or broccoli for extra nutrition.

Nutrition

Find it online: https://savorandpin.com/spaghetti-squash-pad-thai-low-carb-fix/