Although, spaghetti squash noodles are not “real” noodles, they are a really great substitute for this Pad Thai dish! I find that while the texture is super similar, spaghetti squash has a firmer texture than cooked noodles and of course, they are thinner than the traditional rice noodles used for Pad Thai. You will know you’re eating vegetables instead of rice noodles, but I love the extra texture in this dish!

Ingredients Needed:

There are two main components of this recipe: the sauce and everything else.

How to Prep Spaghetti Squash Pad Thai

There are a lot of methods you can use to cook spaghetti squash, but the cliff notes are this: you preheat your oven to 400º F and then cut your spaghetti squash into 1 1/2 inch thick rings. Gently scrape out the seeds in the middle of each ring, drizzle with olive oil, salt and pepper and bake for 30-40 minutes, flipping about 15 minutes in. You’ll be left with perfectly cooked spaghetti squash strands that are long and not watery at all.

After you cook the spaghetti squash and whip up the sauce in your food processor or blender, this recipe is straight forward – just lots of sautéing! First you’ll cook the chicken, then the veggies and then you mix everything together for serving. And if your sauté pan isn’t large enough, you can do the mixing in a large bowl.

Once everything is combined, simply serve with green onions, cilantro, lime and chopped almonds for garnish!

Ingredients

▢1 large spaghetti squash, approx. 5 cups after roasting
▢1 Tablespoon + 2 teaspoons olive or avocado oil
▢1 lb boneless skinless chicken breast
▢Sea salt and ground pepper
▢½ teaspoon chopped ginger
▢1 ⁄2 cup chopped yellow onion
▢1 sliced red bell pepper
▢1 cup matchstick carrots
▢Green onions, fresh cilantro and lime wedges, for garnish
▢2 Tablespoons chopped salted almonds, optional

CHILI ALMOND SAUCE

▢½ cup natural almond butter, no sugar added
▢2 Tablespoons fresh lime juice
▢1 Tablespoon low sodium tamari or coconut aminos
▢1 inch knob fresh ginger, peeled
▢2 cloves garlic
▢2 teaspoons maple syrup
▢1 teaspoon sambal oelek or crushed red pepper
▢¼ cup water

Instructions

Cook your spaghetti squash. I like using the ring method outlined above..
While squash is roasting, make the chili almond sauce by adding all ingredients into a blender or food processor. Process until smooth and set aside.
Chop raw chicken breasts into 1-inch chunks. Heat a large skillet over medium heat with 1 Tablespoon oil. Add chicken to the skillet and liberally season with sea salt and pepper. Cook, stirring often until all sides are golden and chicken is cooked through and no longer pink. Transfer to a plate and set aside.
Add remaining 2 teaspoons of oil to the same skillet and sauté together ginger, onion, bell pepper and carrots. Cook until the veggies are starting to soften, about 5-6 minutes.
Add chicken back to the skillet with the veggies. Then add the chili almond sauce and mix everything together thoroughly.
Add spaghetti squash to the skillet and mix again. If your skillet isn’t large enough, you can put everything in a large bowl to mix instead.
Serve the spaghetti squash pad Thai immediately with green onions, fresh cilantro and lime wedges for garnish. Top with chopped almonds.

~ https://www.eatingbirdfood.com/