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Spaghetti Squash Pad Thai


This is the first time I was introduced to spaghetti squash and it is still one of my favorite recipes. There is something about this sauce that could turn any veggie into deliciousness. This recipe is adapted from @bobharper Skinny Meals cook book (an oldie but goodie!!)


Don’t forget to double tap, save and share with a friend!!


Makes 4 large servings


Ingredients:


Olive oil spray

1 lb shredded rotisserie chicken

1 bag shredded mixed vegetables (I bought my bag from TJs) (ex. zucchini, broccoli, cabbage, carrots)

4 tbsp coconut aminos (or soy sauce)

4 tablespoons low-sodium chicken broth

2 Tbsp almond butter (peanut butter works too)

2 tsp Sriracha (or more depending on spice level)

2 cloves minced garlic (or one frozen cube from TJs)

1 tsp minced fresh ginger (or 1 frozen cube from TJs)

2 tsp honey (or agave)

2 tbsp rice wine vinegar

Salt and pepper

Spaghetti noodles from 1 large prepared spaghetti squash (see my previous reel or poke holes with knife and microwave for 8-10 min rotating half way through)

Fresh cilantro leaves, for garnish

Crushed peanuts, for garnish


Directions:

1. Coat a medium skillet with olive oil spray (or olive oil) and heat over medium-high heat.

2. Add bag of shredded veggies, season with S&P and sauté until tender.

3. In the meantime, whisk the coconut Aminos, broth, almond butter, sriracha, garlic, ginger, agave, and vinegar in a small bowl. Taste and season as needed.

4. Pour the sauce into the skillet and heat through. Add the spaghetti squash and chicken. Stir and let cook for 3-5 min.

5. Garnish with cilantro and peanuts and serve.

Nutrition information (approx): 240 calories, 22g protein, 28g carbs, 8g fat per serving

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