Dinner
Spaghetti Squash Chicken Pad Thai
Adapted from The Defined Dish's recipe with a few of my own swaps: parsley instead of cilantro, peanuts instead of cashews, and gluten-free flour in place of arrowroot. I also left out the fish sauce and Thai chiles and used a light olive oil spray instead of 2 tbsp of oil to cook the chicken.
Makes 4 servings
412Calories
34gProtein
42gCarbs
9gFat
8gFiber
Macros per serving, includes 1 tbsp roasted salted peanuts.
Squash
- 1 spaghetti squash, about 2 pounds
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon pepper
Sauce
- 2 tablespoons smooth almond butter
- ½ teaspoon sesame oil
- ½ cup coconut aminos
- 2 garlic cloves
- 1 tablespoon rice vinegar
- 1-inch piece ginger, peeled
- 3 tablespoons full-fat coconut milk
Chicken & veggies
- 1 pound chicken breast, cubed
- 2 tablespoons 1:1 gluten-free flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
- Olive oil spray, just enough to coat the pan
- 1 cup sliced red onion
- 2 eggs, beaten
- 1 cup matchstick carrots
- 1 cup mung bean sprouts
- ½ cup chopped parsley
- 4 green onions, chopped
Toppings
- Chopped peanuts
- Fresh Thai basil (I just used regular basil)
- Lime wedges
Instructions
- Halve and deseed the squash. Coat with olive oil, salt and pepper. Roast cut-side down at 425°F for about 45 minutes. Cool, then scrape into strands using a fork.
- Blend the sauce ingredients until smooth.
- Toss chicken with flour and seasonings. Spray a nonstick skillet and cook over medium-high heat. Add onion once chicken is nearly done (about 7 min); cook until softened and chicken is cooked through.
- Lower heat. Push everything aside and scramble the eggs in the open space (omelette style).
- Gently toss in sauce, squash, carrots, sprouts, parsley and green onions until warm.
- Finish with toppings and a squeeze of lime!
Originally shared in my Substack post White Chicken Chili, Skinny Enchiladas, Spaghetti Squash Chicken Pad Thai, Lemon Herb Chicken and Greek Yogurt Twice Baked Potatoes on November 5, 2026.