This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!

Recipe Summary

prep:
20 mins
cook:
50 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Sauce:
Vegetables:

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.

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  • Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.

  • Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.

  • Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Cook's Note:

This dish is easily adaptable and any vegetable on hand can be added or substituted. Bean sprouts can be substituted for spaghetti squash.

Any protein can be subbed or added to chicken; beef, pork, and shrimp all work well.

Nutrition Facts

441 calories; protein 36.3g 73% DV; carbohydrates 22.1g 7% DV; fat 23.5g 36% DV; cholesterol 82.5mg 28% DV; sodium 887.2mg 36% DV. Full Nutrition

Reviews (151)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/16/2015
The sauce part of this is perfect! I added a little more heat to mine by adding a little more chili garlic and also some siracha. I just used whatever veggies I had in the fridge for the stir fry part. Do NOT mix the spaghetti squash into the overall mixture. It will get super gummy and turn into mush. Just layer some spaghetti squash down on your plate and then ladle the sauce/veggie/meat mixture on top. This made way closer to 6 servings for me. When putting it into a calorie calculator it would be about 225 calories per serving! Read More
(51)

Most helpful critical review

Rating: 3 stars
03/10/2015
After preparing it as written I added more ginger more fish sauce more chili sauce and 2 minced cloves of garlic. When serving I squeezed some fresh lime juice over the top and topped with an egg. Still I felt the sauce was missing something but I really can't put my finger on it. I do think this is a good start. I do love the idea of using this with spaghetti squash for those who may be gluten intolerant or low carbing it. In my oven I cook my squash at 375 for about 45 minutes to an hour for a crisp tender texture. All ovens are different. Thank you for sharing this recipe! Read More
(1)
206 Ratings
  • 5 star values: 158
  • 4 star values: 36
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 2
Rating: 5 stars
01/16/2015
The sauce part of this is perfect! I added a little more heat to mine by adding a little more chili garlic and also some siracha. I just used whatever veggies I had in the fridge for the stir fry part. Do NOT mix the spaghetti squash into the overall mixture. It will get super gummy and turn into mush. Just layer some spaghetti squash down on your plate and then ladle the sauce/veggie/meat mixture on top. This made way closer to 6 servings for me. When putting it into a calorie calculator it would be about 225 calories per serving! Read More
(51)
Rating: 5 stars
10/16/2016
What a creative way of using spaghetti squash. Being Asian, my husband and I are usually hesitant on trying 'Asian' recipes due to many failures in the past, but this recipe was actually delicious. My picky husband loved the sauce and requested that I make more so he can put it on everything from noodles to chicken. I agree with other reviewers that the sauce needed a little bit of sugar, so after tasting the sauce from the original recipe, I added approx 1 Tbsp of brown sugar and it perfectly balanced out all the flavours. Will definitely make it again. Read More
(34)
Rating: 4 stars
11/29/2014
This recipe is a great alternative to other spaghetti squash recipes, and useful for items in my fridge and pantry. I used bean sprouts, snap peas, minced ginger, and zucchini. Used half of a spaghetti squash left over from another recipe, reheated in microwave. Subbed minced garlic and a bit of red curry paste for the chile-garlic sauce. Very good. Read More
(19)
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Rating: 5 stars
01/09/2015
You made me love spaghetti squash! I microwaved the squash for 8 minutes after poking with a fork. I didn't have any broccoli slaw so I used some cabbage instead can't wait to try it with the slaw.I also added some basil. I can't believe anyone would think the sauce was bland much less add sugar! Thank you for sharing a fantastic receipe. We will definitely be making this again. Read More
(8)
Rating: 5 stars
06/15/2016
Delicious! I omitted the ginger (I personally don't care for it), substituted 1 TBSP of siracha sauce for the oyster sauce, added 1 extra TBSP of peanut butter, 1 TBSP of sugar and a tsp. of garlic powder to the sauce and it was delicious! The sauce would be good over rice noodles too for the standard pad thai, too. If you omit the chicken it would be a nice vegetable side dish. Read More
(7)
Rating: 4 stars
09/20/2016
Flavor was great but doesn't need quite as much sauce as the recipe makes. I used shrimp and the veges I had in the fridge. The recipe doesn't call for lime but Pad Thai isn't right without it! Squeeze a bit of lime over the finished product for the best flavor! Read More
(7)
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Rating: 5 stars
06/02/2015
I'm eating low carb due to diabetes and this recipe is awesome! I've really missed noodle dishes like phad thai and this version is one that I can enjoy & the taste and texture are great. I increased the chili garlic sauce fish sauce and fresh ginger. I also added the spaghetti squash into the sauteed vegetable mix with no problem (I used about 1/2 a squash). This will be added to our regular dinner rotation for sure. Thanks for the recipe. Read More
(5)
Rating: 5 stars
10/31/2017
A great base for someone new to making Pad Thai and SUPER adaptable! I didn't measure any of my sauce ingredients and it still turned out awesome. I added a bit of honey to the sauce because we like it that way and I used the veggies I had on hand for the stir fry (shredded cabbage carrots onions bell peppers). I used tofu instead of chicken. I microwaved my spaghetti squash and served it under the pad thai instead of adding it to the veggies. See what I mean by adaptable?! I love it. Thank you so much! Read More
(4)
Rating: 5 stars
09/12/2016
This was delicious! I subbed tofu for chicken and tamari for soy sauce to make it began and gluten free. DELICIOUS! I didn't have oyster sauce so subbed tamari w a 1/2 tsp of sugar. I feel like that is the richness the sauce was missing. But otherwise excellent! Topped w cilantro chopped peanuts and a squeeze of lime! Oh and I added some mushrooms because they needed to be used. Definitely making again. It's a great way to use all the spaghetti squash we grew this summer. Read More
(3)
Rating: 3 stars
03/10/2015
After preparing it as written I added more ginger more fish sauce more chili sauce and 2 minced cloves of garlic. When serving I squeezed some fresh lime juice over the top and topped with an egg. Still I felt the sauce was missing something but I really can't put my finger on it. I do think this is a good start. I do love the idea of using this with spaghetti squash for those who may be gluten intolerant or low carbing it. In my oven I cook my squash at 375 for about 45 minutes to an hour for a crisp tender texture. All ovens are different. Thank you for sharing this recipe! Read More
(1)