Spaghetti Squash Pad Thai

Replace rice noodles with shredded spaghetti squash in this lower carb recipe for pad thai.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 441 Calories

Ingredients

• 1 tablespoon cornstarch
• 1 red bell pepper, diced
• 2 tablespoons olive oil
• 3 tablespoons cold water
• 3 tablespoons peanut butter
• 1 tablespoon soy sauce
• 1 zucchini, diced
• 1 teaspoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce
• 1 small spaghetti squash, halved and seeded
• 1 teaspoon minced fresh ginger
• 1 tablespoon fish sauce
• 1 tablespoon chile-garlic sauce
• 1 (12 ounce) package broccoli coleslaw mix
• 2 cubed cooked chicken breasts
• 0.25 teaspoon ground black pepper
• 0.25 cup chopped fresh cilantro
• 1.5 cups chicken broth
• 0.5 cup sliced green onions

Recipe Instructions

Step 1

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

Step 2

Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.

Step 3

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.

Step 4

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.