Description
A healthy and flavorful Spaghetti Squash Pad Thai that swaps traditional noodles for roasted spaghetti squash, combined with tender chicken and a creamy chili almond sauce. This gluten-free and low-carb dish offers a vibrant mix of fresh vegetables, aromatic herbs, and a tangy-sweet sauce, perfect for a nutritious and satisfying meal.
Ingredients
Squash and Chicken
- 1 large spaghetti squash (approx. 5 cups after roasting)
- 1 tablespoon olive or avocado oil
- 1 lb boneless skinless chicken breast, chopped into 1-inch chunks
- Sea salt and ground pepper, to taste
- 1/2 teaspoon chopped ginger
- 1/2 cup chopped yellow onion
- 1 sliced red bell pepper
- 1 cup matchstick carrots
- 2 teaspoons olive or avocado oil
Chili Almond Sauce
- 1/2 cup natural almond butter (no sugar added)
- 2 tablespoons fresh lime juice
- 1 tablespoon low sodium tamari or coconut aminos
- 1 inch knob fresh ginger, peeled
- 2 cloves garlic
- 2 teaspoons maple syrup
- 1 teaspoon sambal oelek or crushed red pepper
- 1/4 cup water
Garnishes
- Green onions, chopped
- Fresh cilantro, for garnish
- Lime wedges
- 2 tablespoons chopped salted almonds (optional)
Instructions
- Cook the spaghetti squash: Prepare the spaghetti squash by roasting it using the ring method until tender and the strands can be easily shredded with a fork, about 40-50 minutes.
- Make the chili almond sauce: While the squash is roasting, combine almond butter, lime juice, tamari, peeled ginger, garlic, maple syrup, sambal oelek, and water in a blender or food processor. Blend until smooth and set aside.
- Cook the chicken: Heat 1 tablespoon of oil in a large skillet over medium heat. Season the chicken chunks generously with salt and pepper. Add them to the skillet and cook, stirring often, until browned on all sides and fully cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
- Sauté the vegetables: Add remaining 2 teaspoons of oil to the skillet. Sauté ginger, onion, red bell pepper, and carrots together until the vegetables are starting to soften, approximately 5-6 minutes.
- Combine chicken and veggies: Return the cooked chicken to the skillet with the sautéed vegetables. Pour in the prepared chili almond sauce and stir everything together to combine thoroughly.
- Add spaghetti squash: Add the roasted spaghetti squash strands to the skillet and mix well with the chicken, vegetables, and sauce. If the skillet is not large enough, transfer everything to a large bowl to mix evenly.
- Serve: Plate the spaghetti squash Pad Thai immediately and garnish with chopped green onions, fresh cilantro, lime wedges, and optional chopped salted almonds for extra texture and flavor.
Notes
- You can adjust the spice level by varying the amount of sambal oelek or crushed red pepper.
- For a vegan version, substitute chicken with tofu or additional vegetables and use a plant-based protein source.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Using fresh lime juice is recommended for the best flavor in the sauce.
- Be cautious not to overcook the spaghetti squash to avoid mushy texture; it should remain al dente.
