Active time: 20 minutes Total time: 45 minutes
Whether you’re gluten-free or just want to eat more vegetables, this is a great choice. Pad Thai is a favorite at Thai restaurants, where it is 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 touch 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 tablespoons lime juice, freshly squeezed
- 1 teaspoon lime zest
- 2 teaspoons avocado oil
- 1 pound (450 g) chicken breast, cut into 1 inch cubes
- 1 red pepper, thinly sliced
- 1 cup carrots, grated
- 1 tsp ground red pepper
- 4 large egg whites
- 1/2 cup (50 g) green onion, chopped
- 1 cup bean sprouts
- 1/4 cup (4 g) cilantro leaves, whole
- 1/4 cup (37 g) unsalted peanuts, chopped
Directions
To bake the squash: Preheat the oven to 400ºF (200ºC). Halve the squash lengthwise and scrape out the seeds, discarding them. Place the squash cut side down on a baking sheet lined with baking paper and roast them for approximately 20 minutes. Bake the squash just until you can separate the strands with a paring knife; do not overbake. Cool on a wire rack until you can handle the squash. Scrape the inside of the squash with a fork to separate the strings, then remove the strings from 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 cooked, coat a large sauté pan with avocado oil and place the pan over medium-high heat. Add chicken breast, red bell pepper, carrots, and crushed red pepper and cook until vegetables are tender and chicken is cooked through and reaches an internal temperature of 165°F, about 5-7 minutes. Add the egg whites, stir and cook until set, breaking them up with a spatula as they cook. Then add green onions, bean sprouts and spaghetti squash and stir to combine.
Add the sauce to the pan, toss 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: 555 mg; Carbohydrate: 20g; Dietary fiber: 5g; Sugar: 8g; Protein: 34g
Originally published January 16, 2020; Updated January 2026
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