Name: Spaghetti Squash Pad Thai
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1 small spaghetti squash, halved and seeded; 1.5 cups chicken broth; 3 tablespoons peanut butter; 1 tablespoon chile-garlic sauce; 1 tablespoon fish sauce; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon oyster sauce; 1 teaspoon minced fresh ginger; 1 teaspoon sesame oil; 0.25 teaspoon ground black pepper; 3 tablespoons cold water; 1 tablespoon cornstarch; 2 tablespoons olive oil; 1 (12 ounce) package broccoli coleslaw mix; 1 zucchini, diced; 1 red bell pepper, diced; 0.5 cup sliced green onions; 0.25 cup chopped fresh cilantro; 2 cubed cooked chicken breasts

Spaghetti Squash Pad Thai

4.7

(218)

164 Reviews

58 Photos

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 by SunnyDaysNora

Updated on January 4, 2022

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hrs 10 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

1 small spaghetti squash, halved and seeded

Sauce:

1 ½ cups chicken broth
3 tablespoons peanut butter
1 tablespoon chile-garlic sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
¼ teaspoon ground black pepper
3 tablespoons cold water
1 tablespoon cornstarch

Vegetables:

2 tablespoons olive oil
1 (12 ounce) package broccoli coleslaw mix
1 zucchini, diced
1 red bell pepper, diced
½ cup sliced green onions
¼ cup chopped fresh cilantro
2 cubed cooked chicken breasts

Directions

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

441	Calories
24g	Fat
22g	Carbs
36g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 441
% Daily Value *
Total Fat 24g	30%
Saturated Fat 5g	24%
Cholesterol 83mg	28%
Sodium 887mg	39%
Total Carbohydrate 22g	8%
Dietary Fiber 5g	17%
Total Sugars 6g
Protein 36g
Vitamin C 52mg	262%
Calcium 70mg	5%
Iron 3mg	14%
Potassium 661mg	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.