Description

This dish presents a vibrant and flavorful take on classic Pad Thai, utilizing tender spaghetti squash strands as a light and satisfying alternative to traditional noodles. It features a harmonious blend of sweet, sour, and savory notes from a balanced tamarind-based sauce, coating the delicate squash. Succulent pieces of chicken and fluffy scrambled egg are integrated throughout, complemented by the fresh, mild bite of chopped green onions. The dish is stir-fried to bring all the elements together, creating a cohesive and appetizing meal with varied textures.

Ingredients

Scale

1 medium spaghetti squash (about 2–3 lbs)
1 tablespoon neutral oil (like avocado or grapeseed)
8 ounces boneless, skinless chicken breast, thinly sliced or cubed
2 large eggs, lightly beaten
3 cloves garlic, minced
2 tablespoons chopped shallots (or 1/4 cup yellow onion, finely diced)
1/4 cup unsalted peanuts, chopped (for garnish, optional)
2 green onions, chopped, white and green parts separated (for garnish and cooking)
**For the Pad Thai Sauce:**
3 tablespoons tamarind paste (block tamarind soaked in hot water and strained, or concentrate)
3 tablespoons fish sauce
2 tablespoons brown sugar (or coconut sugar)
1 tablespoon lime juice
2 tablespoons water
1/2 teaspoon red pepper flakes (optional, for heat)

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Instructions

**Prepare the Spaghetti Squash:** Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with a little oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-45 minutes, or until tender when pierced with a fork. Let cool slightly, then use a fork to scrape out the strands into a large bowl. Set aside.
**Make the Pad Thai Sauce:** In a small bowl, whisk together the tamarind paste, fish sauce, brown sugar, lime juice, water, and red pepper flakes (if using) until the sugar is dissolved. Set aside.
**Cook the Chicken:** Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Add the chicken and stir-fry until cooked through and lightly browned, about 4-6 minutes. Remove the chicken from the pan and set aside.
**Scramble the Eggs:** Add a little more oil to the pan if needed. Pour in the beaten eggs and scramble until just set but still soft. Break them into smaller pieces and remove from the pan, setting aside with the chicken.
**Sauté Aromatics:** Add the minced garlic and white parts of the green onions (or shallots) to the pan. Sauté for 1-2 minutes until fragrant.
**Combine and Finish:** Add the cooked spaghetti squash strands back into the pan. Pour the Pad Thai sauce over the squash and toss gently to coat evenly. Return the cooked chicken and scrambled eggs to the pan. Continue to stir-fry for another 2-3 minutes, allowing the flavors to meld and the squash to heat through.
**Serve:** Transfer the Spaghetti Squash Pad Thai to serving bowls. Garnish with chopped green parts of the green onions and chopped peanuts, if desired. Serve immediately.

Notes

For perfectly tender spaghetti squash, avoid overcooking; it should be firm enough to hold its shape.

Adjust the sweetness, sourness, and saltiness of the sauce to your preference by adding more sugar, lime juice, or fish sauce.

To make this dish vegetarian, substitute chicken with firm tofu, pressed and cubed, and ensure your fish sauce is a vegetarian alternative.

If you don’t have tamarind paste, you can use rice vinegar with a pinch of brown sugar for a similar tangy profile, though the flavor will be slightly different.

Prep Time: 25 minutes
Cook Time: 40 minutes

Nutrition

Calories: 380
Fat: 10g
Carbohydrates: 45g
Protein: 30g