Spaghetti Squash Pad Thai

This Spaghetti Squash Pad Thai recipe is one everyone is going to love! It has such an amazing combination of flavors and textures. This healthier version of the classic take-out dish is lower carb thanks to the spaghetti squash swap. We included extra veggies here for some added nutrients, but you can feel free to omit or swap with what you have on hand.

This recipe is a breeze to make once you have the spaghetti squash, so if you’re planning to make this for a quick weeknight dinner you can roast the spaghetti squash ahead of time (or try it in the instant pot, instructions below) to have this healthy dinner on the table quick.

INGREDIENTS

• 1 medium-sized spaghetti squash (about 3-4 lbs)
• 1 tablespoon avocado oil
• 1 lb. chicken breasts (about 2), diced
• 12 large shrimps, cleaned and deveined
• 2 cloves garlic, crushed
• 1 small red onion, diced
• 2 mushrooms, thinly sliced
• 1 carrot, diced
• 1/2 cup bean sprouts
• 4 scallions, thinly sliced
• 3 eggs, scrambled
• 2 tablespoons coconut aminos
• 3 tablespoons rice vinegar
• 2 tablespoons coconut sugar (optional, omit for Whole30 or keto)
• 1 teaspoon red pepper flakes
• 1/2 teaspoon garlic powder
• chopped peanuts, for garnish
• lime, for garnish

DIRECTION

1. Preheat oven to 350°F.
2. Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and bake for 40-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork.
3. When the squash is about 15 minutes away from finishing in the oven, heat a large pan over medium-high heat. Once hot add chicken, and a pinch of salt and pepper. Brown chicken on both sides, about 8 minutes total. Remove from pan.

Full read at https://lexiscleankitchen.com/spaghetti-squash-pad-thai/