Active time: 20 minutes Total time: 45 minutes
Whether you’re gluten-free or just want to eat more vegetables, this is a great choice. Pad Thai is a favorite at Thai restaurants, where it is made with rice noodles and plenty of oil. In this vegetarian version, spaghetti squash replaces the rice noodles, adding a touch of sweetness to the dish so you don’t need to add sugar.
Spaghetti Squash Chicken Pad Thai
Ingredients
- 1 medium spaghetti squash (approx. 1.3 kg)
- 2 tablespoons low sodium tamari soy sauce
- 2 tbsp lime juice, freshly squeezed
- 1 tsp lime zest
- 2 tsp avocado oil
- 1 pound (450 g) chicken breast, cut into 1-inch cubes
- 1 red pepper, thinly sliced
- 1 cup carrots, grated
- 1 tsp crushed red pepper
- 4 large egg whites
- 1/2 cup (50 g) green onion, chopped
- 1 cup bean sprouts
- 1/4 cup (4 g) coriander leaves, whole
- 1/4 cup (37 g) unsalted peanuts, chopped
Directions
How to bake the pumpkin: Preheat the oven to 200°C. Halve the pumpkin lengthwise, scoop out the seeds and discard. Place the pumpkin, cut side down, on a baking sheet lined with parchment paper and roast for about 20 minutes. Bake the squash until you can separate the strands with a paring knife. don’t bake for too long. Let cool on a rack until you can use the pumpkin. Scrape the inside of the squash with a fork to separate the strands, then spoon the strands out of the shell and place 4 cups of the squash in a bowl. Set aside.
Meanwhile, combine tamari, lime juice and lime zest in a cup and set aside.
When the squash is finished cooking, coat a large skillet with avocado oil and place the pan over medium-high heat. Add the chicken breasts, red pepper, carrots, and crushed red pepper and cook until the vegetables are tender and the chicken is cooked through and reaches an internal temperature of 165°F, about 5-7 minutes. Add the egg whites, stir and cook until set. Break it up with a spatula as you go. Then add the spring onions, bean sprouts and spaghetti squash and stir.
Add the sauce to the pan, toss to coat everything, garnish with cilantro and peanuts, and serve.
Servings: 4 | Serving Size: 1 1/2 cups
Nutritional values (per serving): Calories: 343; Total fat: 14g; Saturated fat: 3g; Monounsaturated fat: 2 g; Polyunsaturated fat: 1 g; Cholesterol: 86 mg; Sodium: 555 mg; Carbohydrates: 20g; Fiber: 5g; Sugar: 8g; Protein: 34g
Originally published January 16, 2020; Updated January 2026
The post Spaghetti Squash Chicken Pad Thai appeared first MyFitnessPal Blog.
