Active time: 20 minutes Total time: 45 minutes
Whether you’re gluten-free or just want to eat more veggies, this is a good pick. Pad Thai is a favorite at Thai restaurants, where it’s made with rice noodles and generous amounts of oil. In this veggie-forward version, spaghetti squash takes the place of the rice noodles and gives the dish a hint of sweetness, so you don’t have to add sugar.
Spaghetti Squash Chicken Pad Thai
Ingredients
- 1 medium spaghetti squash (about 3 lbs)
- 2 tbsp low sodium tamari soy sauce
- 2 tbsp lime juice, freshly squeezed
- 1 tsp lime zest
- 2 tsp avocado oil
- 1 pound (450g) chicken breast, cut into 1 inch cubes
- 1 red bell pepper, thinly sliced
- 1 cup carrots, shredded
- 1 tsp crushed red pepper
- 4 large egg whites
- 1/2 cup (50g) green onion, chopped
- 1 cup bean sprouts
- 1/4 cup (4g) cilantro leaves, whole
- 1/4 cup (37g) unsalted peanuts, chopped
Directions
To bake the squash: Preheat the oven to 400ºF (200ºC). Halve the squash lengthwise and scoop out the seeds, discard. Place the squash, cut-side down, on a parchment-lined baking sheet and roast for about 20 minutes. Bake the squash just until you can separate the strands with a paring knife; don’t overbake. Cool on a rack until you can handle the squash. Scrape the inside of the squash with a fork to separate the strands, then scoop strands out of the skin and transfer 4 cups of the squash to a bowl. Set aside.
Meanwhile, mix the tamari, lime juice and zest in a cup and set aside.
When the squash is done cooking, coat a large saute pan with avocado oil and place the pan over medium-high heat. Add the chicken breast, red bell pepper, carrots and crushed red pepper and cook until the vegetables soften and the chicken is cooked through and reaches an internal temperature of 165°F, about 5-7 minutes. Add the egg whites, scramble and cook until they are set, breaking them up with a spatula as they cook. Then add the green onions, bean sprouts and spaghetti squash and stir to combine.
Add the sauce to the pan, toss to coat everything in the sauce, then garnish with cilantro and peanuts and serve.
Serves: 4 | Serving Size: 1 1/2 cups
Nutrition (per serving): Calories: 343; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 86mg; Sodium: 555mg; Carbohydrate: 20g; Dietary Fiber: 5g; Sugar: 8g; Protein: 34g
Originally published January 16, 2020; Updated January 2026
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