I have discovered spaghetti squash. I know it sounds funny... I have always known what it was and what it looked like, but when I made zucchini noodles (or zoodles) I never thought I would need another noodle substitute. Boy was I wrong.
Enter spaghetti squash. My favorite substitute yet.
This Spaghetti Squash Pad Thai is is both Paleo and Whole30 friendly! And it is incredibly delicious!
The recipe might seem a little lengthy and challenging. I assure you - it is easier than it sounds. There really isn't any way to mess this one up. It is a bit time consuming, but definitely worth the time!
*note: I like spicy food. If you do not like spicy foods, omit or lessen the red pepper flakes.
Spaghetti Squash Pad Thai
- 1 spaghetti squash
- 2 chicken breasts (or shrimp)
- chopped broccoli
- chopped carrots
- julienned zucchini
- sliced mushroom
- chopped green onion
- chopped red onion
- chopped garlic
- sprouts (optional)
- chopped almonds (optional)
- 2 eggs
* any of these veggies can be omitted or replaced with another veggie of your liking. Have fun! Experiment! Let me know if you find something that works!
- coconut aminos
- rice wine vinegar
- red pepper flakes
- ginger
- salt
- pepper
Preparing the spaghetti squash:
Cut the squash in half length ways. Scoop out the 'guts' of the squash. Brush with olive oil and season with salt and pepper. Cover cookie sheet with foil. Place the two halves of the squash face down. Cook for 45-50 minutes (or until a fork can easily pierce the squash) at 425 degrees.
While the squash is cooking:
In a large pan, saute the chicken. Season the chicken with salt, pepper, garlic, and ginger. When the chicken is cooked but not browning, add chopped red and green onion. When the onion is almost finished, add garlic (to taste, I usually add about 1 tablespoon). Add all of the chopped veggies. Let cook down over low heat. Covering the pan will help the broccoli and the carrots be a little more tender.
While the veggies are on the stove:
Mix together in a bowl half coconut aminos, half rice wine vinegar. How much you need depends on how 'saucy' you like your Pad Thai. I use about 1/2 cup of each, and I add more at the end. Season the sauce with ground ginger, chopped garlic, and red pepper flakes. I use 1 teaspoon of ginger, 1 teaspoon of garlic, and 1 tablespoon of red pepper flakes. If you do not like spicy food, try 1 teaspoon or 1/2 teaspoon of the red pepper flakes.
After the veggies and chicken are cooked:
Create space in the middle of the pan. Crack two eggs in the space. Let them fry a little, then mix them in the other ingredients. Add chopped almonds.
When the spaghetti squash is finished:
Take the squash out of the oven. Use a fork (or two) to shred the noodles out of the squash. This should be very easy. If it is tough to get the noodles, put the squash back in the oven.
Add the noodles to the pan with the chicken and veggies. Mix. Add the sauce. Add more sauce if desired. ENJOY!
Enter spaghetti squash. My favorite substitute yet.
This Spaghetti Squash Pad Thai is is both Paleo and Whole30 friendly! And it is incredibly delicious!
The recipe might seem a little lengthy and challenging. I assure you - it is easier than it sounds. There really isn't any way to mess this one up. It is a bit time consuming, but definitely worth the time!
*note: I like spicy food. If you do not like spicy foods, omit or lessen the red pepper flakes.
Spaghetti Squash Pad Thai
- 1 spaghetti squash
- 2 chicken breasts (or shrimp)
- chopped broccoli
- chopped carrots
- julienned zucchini
- sliced mushroom
- chopped green onion
- chopped red onion
- chopped garlic
- sprouts (optional)
- chopped almonds (optional)
- 2 eggs
* any of these veggies can be omitted or replaced with another veggie of your liking. Have fun! Experiment! Let me know if you find something that works!
- coconut aminos
- rice wine vinegar
- red pepper flakes
- ginger
- salt
- pepper
Preparing the spaghetti squash:
Cut the squash in half length ways. Scoop out the 'guts' of the squash. Brush with olive oil and season with salt and pepper. Cover cookie sheet with foil. Place the two halves of the squash face down. Cook for 45-50 minutes (or until a fork can easily pierce the squash) at 425 degrees.
While the squash is cooking:
In a large pan, saute the chicken. Season the chicken with salt, pepper, garlic, and ginger. When the chicken is cooked but not browning, add chopped red and green onion. When the onion is almost finished, add garlic (to taste, I usually add about 1 tablespoon). Add all of the chopped veggies. Let cook down over low heat. Covering the pan will help the broccoli and the carrots be a little more tender.
While the veggies are on the stove:
Mix together in a bowl half coconut aminos, half rice wine vinegar. How much you need depends on how 'saucy' you like your Pad Thai. I use about 1/2 cup of each, and I add more at the end. Season the sauce with ground ginger, chopped garlic, and red pepper flakes. I use 1 teaspoon of ginger, 1 teaspoon of garlic, and 1 tablespoon of red pepper flakes. If you do not like spicy food, try 1 teaspoon or 1/2 teaspoon of the red pepper flakes.
After the veggies and chicken are cooked:
Create space in the middle of the pan. Crack two eggs in the space. Let them fry a little, then mix them in the other ingredients. Add chopped almonds.
When the spaghetti squash is finished:
Take the squash out of the oven. Use a fork (or two) to shred the noodles out of the squash. This should be very easy. If it is tough to get the noodles, put the squash back in the oven.
Add the noodles to the pan with the chicken and veggies. Mix. Add the sauce. Add more sauce if desired. ENJOY!