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Spaghetti Squash Pad Thai Recipe

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3.9 from 136 reviews

  • Author: Sophia
  • Total Time: 1 hour
  • Yield: 2 servings
  • Diet: Low Carb

Description

This Spaghetti Squash Pad Thai is a low-carb, flavorful twist on the classic Thai dish, using tender roasted spaghetti squash as the base. Packed with rotisserie chicken, caramelized onions, scrambled eggs, and a savory pad thai sauce, it’s a quick, satisfying meal garnished with crunchy cashews and fresh green onions.

Ingredients

Main Ingredients

  • 1/2 spaghetti squash (about 2 cups cooked)
  • 1 cup chopped rotisserie chicken
  • 1 onion, sliced
  • 4 eggs
  • 1/3 cup pad thai sauce
  • 1/3 cup cashews, chopped
  • 1/4 cup green onion, chopped

Instructions

  1. Roast Spaghetti Squash: Preheat your oven to 375°F (190°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a silicone baking mat or parchment paper on a baking sheet. Bake for 45 minutes until the squash is tender and easily shredded with a fork.
  2. Shred Squash: Once the squash is cool enough to handle, use a fork to scrape out the flesh from the shell into spaghetti-like strands, set aside.
  3. Caramelize Onions and Scramble Eggs: In a medium frying pan, heat your choice of cooking oil (coconut oil recommended). Add the sliced onions and cook over medium heat until caramelized and golden brown. Push onions to the side, crack in the eggs and scramble them. Once cooked, remove eggs and onions from the pan and set aside.
  4. Heat Chicken: In the same pan, add the chopped rotisserie chicken. Stir constantly to heat through and allow the chicken to absorb the flavors and juices left from onions and eggs.
  5. Combine Ingredients: Add the shredded spaghetti squash, pad thai sauce, scrambled eggs, and caramelized onions to the pan. Toss everything together gently to coat evenly and warm the mixture through.
  6. Garnish and Serve: Remove the pan from heat. Top with chopped green onions and cashews before serving for a fresh crunch and extra flavor.

Notes

  • Nutrition information is an estimate and varies based on ingredients and portion sizes.
  • You can substitute paleo or keto-friendly pad thai sauces to reduce carbs and sugars.
  • Using leftover rotisserie chicken makes this recipe quick and convenient.
  • Coconut oil adds a nice subtle flavor but use any cooking oil of your choice.
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Thai Fusion

Find it online: https://sophiasrecipe.com/spaghetti-squash-pad-thai-recipe/