Spaghetti Squash Chicken Pad Thai

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 large spaghetti squash

¼ cup oil (olive or avocado, divided)

6 green onions (finely chopped, white and green parts divided)

2 cloves garlic (crushed)

1 cup carrots (shredded)

4 eggs (whisked)

1 lb. chicken breasts (thinly sliced)

2 Tbsp. tapioca starch (or flour)

¼ tsp. black pepper

⅓ cup soy sauce (gluten-free, or Tamari)

3 Tbsp. lime juice (fresh)

¼ cup brown sugar (or coconut sugar)

1-2 Tbsp. chili garlic paste (or Sriracha sauce)

1 Tbsp. rice vinegar (or apple cider vinegar)

Cilantro (finely chopped)

Limes

Bean sprouts (optional)

Peanuts (optional)

Directions

Roast the Squash: Preheat oven to 425°F. Cut spaghetti squash in half lengthwise, remove seeds, and drizzle a touch of oil on the insides of each half. Place spaghetti squash facedown on a large parchment paper or aluminum foil-lined baking sheet. Bake in preheated oven for 40-50 minutes or until fork tender.

Cook the Veggies and Eggs: In a large skillet or wok add 2 tablespoons oil, the white parts of the green onions, crushed garlic, and carrots. Cook over medium heat for 2-3 minutes. Push the vegetables to the side of the pan and add the whisked eggs. Scramble eggs for 2-3 minutes over medium heat, or until cooked through. Mix the eggs in with the vegetables. Remove eggs and vegetables from the skillet and place onto a plate until ready to use later.

Cook the Chicken: Toss chicken with the starch/flour and pepper in a large bowl. Add 2 tablespoons of oil to the same skillet and cook chicken over medium heat for 6-8 minutes, or until cooked through.

Make the Sauce: While chicken is cooking, whisk together soy sauce, lime juice, sugar, chili garlic paste, and vinegar in a medium-sized bowl. Once chicken is done cooking add sauce to the skillet and cook for 2-3 minutes.

Fill the Squash: When spaghetti squash is done cooking, shred the inside of the halves with a fork. Add equal amounts of the chicken, sauce, veggies, and eggs to each spaghetti squash half. You can also remove all of the spaghetti squash and add it to the skillet with the chicken, sauce, veggies and eggs to toss it together.

Serve spaghetti squash pad Thai with bean sprouts, peanuts, limes and cilantro and enjoy!

Nutrition

• Calories: 339 kcal
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.1 g
• Cholesterol: 158 mg
• Sodium: 897 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 4 g
• Total Sugars: 15 g
• Protein: 23 g