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Whole30 Spaghetti Squash Pad Thai Recipe

That sauce tho… get ready to dive head first into your bowl (and then another…!!!)⁣

My husband and I typically order our Pad Thai with glass noodles (“woo sen”) but I wanted to create a recipe to enjoy while on Whole30 where no sen is allowed haha. The squash gives very little flavor which is great — it lets the sauce, chicken + veggies really shine, just like the glass noodles would!

WATCH HOW TO ROAST SPAGHETTI SQUASH PERFECTLY HERE:

Whole30 Spaghetti Squash Pad Thai

This clean version of an asian favorite is packed with veggies, covered in a rich sauce and rich with bites of juicy chicken — AND it's Whole30 compliant!
5 from 1 vote
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

  • 1 spaghetti squash
  • 2 boneless, skinless chicken breasts trimmed
  • ½ yellow onion diced
  • 1 red bell pepper thinly sliced
  • 1 cup shredded carrots
  • 3 green onions chopped; green parts only
  • 1 handful chopped cilantro leaves
  • 2 eggs beaten
  • ½ cup mung bean sprouts *omit for Whole30 diet

pad thai sauce

  • 3 tbs. coconut milk
  • 2 tbs. smooth almond butter
  • 2 tbs. liquid or coconut aminos
  • 2 tbs. rice wine vinegar
  • 2 tbs. fresh ginger chopped or ginger paste
  • 1 tbs. sesame oil
  • 1 tsp. fish sauce
  • 1 tsp. sriracha
  • juice from 1/2 lime

Instructions
 

  • Start by roasting your squash: Heat oven or toaster oven to 400 degrees. Cut the squash in half lengthwise and use a spoon to scoop out seeds and gooey strings. Drizzle sides with olive oil and season with salt + pepper. Place cut-side down onto a cooking sheet lined with foil roast for 40 mins (or until skin is easily pierced). Let cool slightly before using fork to create “spaghetti” pasta.⁣
  • Make the sauce by combining all ingredients in a small food processor or blender. Place into refrigerator until use to let flavors combine!⁣⁣
  • Meanwhile, cook the chicken by slicing against the grain into even strips. Season with salt and pepper (add a little cayenne pepper for an extra kick). In a large skillet, heat 1 tbs. olive oil then add chicken. ⁣
  • Cook strips 3 mins per side, then move to one side of the pan before adding in onion. Let onion cook another 2-3 mins before scooting over to the side. Add beaten eggs to pan and let sit for another 2-3 mins before chopping up. ⁣
  • Add fresh veggies along with 1/2 of the sauce, then toss to coat. When squash is ready, add with the 2nd half of sauce. Toss to combine! Enjoy warm or room temp.
Keyword asian, bell peppers, chicken, pad thai, spaghetti squash
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2 Comments

  • Reply
    Alla
    April 17, 2020 at 1:12 am

    This sounds so delicious! Will put it on the list to make.

    • Reply
      thesavvyspoonbycayla
      April 17, 2020 at 5:07 pm

      Thank you so much! It’s a favorite in our house!

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