Spaghetti Squash Pad Thai

Skip the takeout and opt for this light, healthy alternative. Full of peanut flavor, your Thai food cravings will be fully satisfied. Substitute your favorite protein and veggies to make this Spaghetti Squash Pad Thai truly your own!

Course: Main Course
Cuisine: Asian
Servings: 4 servings
Author: NOMaste Kitchen
Ingredients
  • 1 medium spaghetti squash
  • 2 tbsp olive oil
  • 2 cooked chicken breasts halved and sliced
  • 1/2 red onion chopped
  • 2 garlic cloves minced
  • 1/2 cup baby bella mushrooms chopped
  • 1/4 cup shredded carrots
  • 3 tbsp soy sauce
  • 1 1/2 tbsp rice vinegar
  • 3 tbsp PB2
  • 1 tsp sriracha or chili paste optional
  • 1 tbsp peanuts (or nut of choice) chopped
  • green onions diced
Instructions
  1. Preheat oven to 400F. Use a sharp chef's knife to slice stem off of spaghetti squash. Slice spaghetti squash in half lengthwise then use a large spoon to scrape out seeds and stringy bits of flesh.

  2. Light grease each half of spaghetti squash with olive oil or non-stick spray. Place spaghetti squash cut-side down onto baking sheet or roasting pan.

  3. Bake at 400F for 35-40 minutes. The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. Yummy! Set squash aside to cool.

  4. In a large sauce pan, heat 1 tablespoon olive oil over medium-high heat. Add chicken breasts to pan season with salt and pepper (or your favorite seasoning). Cook 4-5 minutes on each side or until fully cooked through. Remove chicken from pan.

  5. Heat another tablespoon of olive oil in pan. Once oil has become hot, add red onion and garlic to pan, then cook for 2-3 minutes.

  6. Add mushrooms to pan, cook for an additional 5-6 minutes until vegetables have softened. 

  7. While vegetables are cooking, use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest "noodles." Dump noodles into a large bowl.

  8. In a small bowl, combine soy sauce, rice vinegar, PB2, and sriracha/chili paste (if desired) - use a small fork or whisk to fully combine ingredients. 

  9. Transfer about 4 cups of spaghetti squash and sliced chicken into saucepan with vegetables, toss to reheat and crisp. Pour about the peanut butter sauce over noodles and continue to toss until fully coated. 

  10. TAKE A TASTE! See if you like the flavor - if there is too much peanut butter flavor going on, add a little extra soy sauce or another scoop of spaghetti squash. Don't be afraid to play around until you are satisfied!

  11. Finally, sprinkle with green onions and chopped peanuts and serve warm. Note: I used chopped almonds because I did not have any peanuts at the house - still tasted delicious!

Recipe Notes

Storage: Refrigerate for 3-4 days in airtight container.