Spaghetti Squash Pad Thai
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Spaghetti Squash Pad Thai

Submitted by: Liz

Prep Time: 20 Minutes

Cook Time: 0 Seconds

Servings: 6

BD-approved spaghetti squash pad Thai!


  • 1 lbs. chicken breast, skinless, organic, free-range
  • 1 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1 lrg. squash, spaghetti, fresh, organic
  • sea salt, unrefined, & fresh ground pepper, organic to taste
  • 2 lrg. carrot, fresh, organic
  • 1 bell pepper, red, fresh, organic
  • 4 green onion, fresh, organic
  • 3 garlic, fresh, organic
  • 1/4 c. cilantro, bunch, fresh, organic
  • 1/3 c. peanuts, raw, organic
  • 2 tbs. coconut oil, raw, extra-virgin, organic
  • 1/4 c. chicken broth, organic, free-range
  • 4 tbs. vinegar, rice, organic
  • 2 tbs. lime juice, pure, organic
  • 3 tbs. honey, raw, unfiltered, organic
  • 1/4 c. tamari, organic
  • 2 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1/4 tsp. black pepper, ground, organic


Preheat oven to 350ºF.

Cut spaghetti squash in half lengthwise and scoop out the seeds and guts. Drizzle the flesh side with 1 teaspoon of olive oil and place face down on a baking sheet. Bake for about 45 minutes, until you can stick a knife in easily.

When squash is done, remove from the oven and let it cool for about 5-10 minutes. When it is cool enough to handle, use a fork to scrape out all of the spaghetti squash, until all you have left is the skin. Set the squash in a colander for about 10 minutes to drain all of the excess moisture.

In the meantime, make the sauce. Put the chicken broth, rice vinegar, lime juice, honey, tamari, 2 teaspoons olive oil, and black pepper into a small saucepan and whisk to combine. Put over medium-low heat to warm. Don’t let it come to a boil, just keep it warm while you are cooking the rest of the meal.

Cut the chicken into small pieces and season with a pinch of salt and pepper. In a large skillet over medium-high heat, add the chicken with 2 tablespoons of coconut oil, stir occasionally until chicken is lightly brown.

Add the peppers, carrots, green onions, and garlic, and saute for about 3-4 minutes, until vegetables are tender-crisp. Add the drained spaghetti squash and the sauce to the skillet and stir until evenly distributed.

Remove from skillet and put the squash mixture into a large bowl. At this time, add the peanuts, and cilantro. Stir.

To serve, garnish with peanuts and cilantro.

Serves: 6 | Serving Size: 3/4 cup