Spaghetti Squash Pad Thai Recipes

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PAD THAI SPAGHETTI SQUASH RECIPE BY TASTY



Pad Thai Spaghetti Squash Recipe by Tasty image

Here's what you need: spaghetti squash, olive oil, salt, pepper, diced cucumbers, sliced carrot, diced bell pepper, chopped green onions, diced onion, roasted peanut, fresh cilantro, warm water, soy sauce, sesame oil, honey, fresh lime juice, sriracha, creamy peanut butter, fresh ginger, garlic

Provided by Merle O'Neal

Categories     Dinner

Yield 2 servings

Number Of Ingredients 20

1 spaghetti squash
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
1 cup diced cucumbers
1 cup sliced carrot
1 cup diced bell pepper
½ cup chopped green onions
½ cup diced onion
½ cup roasted peanut
¼ cup fresh cilantro, chopped
¼ cup warm water
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons honey, or agave
2 tablespoons fresh lime juice
1 tablespoon sriracha
½ cup creamy peanut butter
1 tablespoon fresh ginger, peeled and minced
1 tablespoon garlic, minced

Steps:

  • Preheat oven to 400ºF (200ºC).
  • With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
  • Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
  • Meanwhile, make the peanut sauce: combine the water, soy sauce, sesame oil, honey, lime juice, Sriracha, peanut butter, ginger, and garlic in a liquid measuring cup or medium bowl, stirring to combine.
  • Remove the squash from the oven and, with a fork, pull at the edges to produce that stringy "spaghetti" quality.
  • In a large bowl combine the "spaghetti" with the cucumber, carrots, bell pepper, green onion, onions, peanuts, cilantro, and the sauce. Add mixture back to the hollowed out spaghetti squash halves.
  • Enjoy!

Nutrition Facts : Calories 1162 calories, Carbohydrate 94 grams, Fat 81 grams, Fiber 18 grams, Protein 35 grams, Sugar 48 grams

SPAGHETTI SQUASH PAD THAI



Spaghetti Squash Pad Thai image

This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!

Provided by SunnyDaysNora

Categories     World Cuisine Recipes     Asian

Time 1h10m

Yield 4

Number Of Ingredients 20

1 small spaghetti squash, halved and seeded
1 ½ cups chicken broth
3 tablespoons peanut butter
1 tablespoon chile-garlic sauce
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon oyster sauce
1 teaspoon minced fresh ginger
1 teaspoon sesame oil
¼ teaspoon ground black pepper
3 tablespoons cold water
1 tablespoon cornstarch
2 tablespoons olive oil
1 (12 ounce) package broccoli coleslaw mix
1 zucchini, diced
1 red bell pepper, diced
½ cup sliced green onions
¼ cup chopped fresh cilantro
2 cubed cooked chicken breasts

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
  • Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
  • Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
  • Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

Nutrition Facts : Calories 440.9 calories, Carbohydrate 22.1 g, Cholesterol 82.5 mg, Fat 23.5 g, Fiber 4.8 g, Protein 36.3 g, SaturatedFat 4.8 g, Sodium 887.2 mg, Sugar 6 g

PAD THAI WITH SPAGHETTI SQUASH



Pad Thai with Spaghetti Squash image

Inspired by a recipe I found on Allrecipes.com, I created this spaghetti squash Pad Thai recipe using my favorite ingredients. It takes less than 30 minutes of active prep time.

Provided by JenFR

Categories     World Cuisine Recipes     Asian

Time 2h15m

Yield 4

Number Of Ingredients 10

1 (12 ounce) package extra-firm tofu
1 spaghetti squash, halved lengthwise
6 tablespoons sesame oil, divided
2 eggs
¼ cup cornstarch
2 cups bean sprouts
6 tablespoons pad Thai sauce
1 tablespoon Thai garlic chile paste
4 green onions, thinly sliced
1 cup cashew pieces

Steps:

  • Drain tofu and slice horizontally into 1/4-inch slices. Lay paper towels on a cutting board, place tofu slices on top, and cover with another layer of paper towels. Place something heavy, such as a cast iron skillet, on top. Allow to drain for 1 to 2 hours.
  • Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
  • Bake spaghetti squash in preheated oven until tender, 45 to 50 minutes. Remove squash from oven; remove and separate strands from peel using a fork.
  • Heat 2 tablespoons sesame oil in wok or large skillet over medium-high heat. Add eggs, cook and stir until eggs are cooked through and scrambles, about 5 minutes. Transfer eggs to a plate.
  • Cut each slice of tofu into 9 triangles and place in a bowl; add cornstarch and toss to coat. Shake tofu to remove excess cornstarch.
  • Heat remaining 4 tablespoons sesame oil in wok over medium-high heat; add tofu and saute until crispy, about 5 minutes. Remove from wok. Place squash, bean sprouts, Pad Thai sauce, garlic chile paste, and onions into wok and saute until heated through, about 10 minutes. Mix tofu and scrambled eggs into squash mixture. Remove wok from heat, add cashews, and toss to combine.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 45.5 g, Cholesterol 93 mg, Fat 43.9 g, Fiber 2.8 g, Protein 17.8 g, SaturatedFat 7.6 g, Sodium 427.4 mg, Sugar 4.7 g

SPAGHETTI SQUASH CHICKEN PAD THAI



Spaghetti Squash Chicken Pad Thai image

Pad Thai is one of my favorite dishes to order out and I've been dying to make my own. I modified the traditional dish by using spaghetti squash instead of rice noodles and and Thai peanut sauce instead of Pad Thai sauce.

Provided by TinaVee43

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 13

1 large spaghetti squash
1 large chicken breast
2 eggs
1/4 cup sliced green onion
1/4 cup diced white onion
1 cup fresh bean sprouts or 1 cup matchstick carrot
2 tablespoons olive oil, divided
1 (11 1/2 ounce) jar thai peanut sauce
1/2 cup crushed peanuts (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon turmeric (optional)

Steps:

  • FOR THE SQUASH:.
  • (You can do this part a day/days ahead).
  • Preheat the oven to 375 °F.
  • Cut spaghetti squash in half and scoop out seeds. Drizzle with 2 tablespoons olive oil, salt, and black pepper.
  • Line baking sheet with parchment paper.
  • Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30-45 minutes, depending how big the squash is, until fork tender. Let cool.
  • Once cool, scrape out the spaghetti squash using a fork. Place in a medium mixing bowl and set aside.
  • FOR THE REST:.
  • Pound the chicken to ½ inch thickness and chop into bite-sized pieces.
  • Heat remaining 2 tablespoons olive oil in large wok or pan until rippling. Season chicken to taste with salt, pepper, garlic and turmeric (if using).
  • Cook chicken over medium heat, stirring throughout until cooked through (about 6-8 minutes). Transfer chicken to a bowl and set aside.
  • Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break them up with a spoon.
  • Add the onions and cook until slightly soft, about 2 minutes.
  • Add chicken, carrots (or sprouts), and spaghetti squash. Pour sauce over entire mixture and stir until incorporated.
  • Top with peanuts.

Nutrition Facts : Calories 203.9, Fat 13.1, SaturatedFat 2.8, Cholesterol 116.2, Sodium 224.1, Carbohydrate 10.3, Fiber 0.8, Sugar 1.7, Protein 12.4

MY AMAZING SPAGHETTI SQUASH CHICKEN PAD THAI



My AMAZING Spaghetti Squash CHICKEN PAD THAI image

I am constantly receiving requests for more spaghetti squash recipes, but if you are like me? I can only eat so much of it the typical way, with marinara sauce. I like that it is healthy alternative to pasta, but I get sick of spaghetti squash quickly. So I spent time experimenting with a few of my different recipe ideas and this has to be my favorite one so far (other than my squash cakes with avocado dipping sauce). My spaghetti squash chicken pad Thai may not have all the ingredients of the 'traditional dish', but it is so DANG GOOD. This recipe is low in calories, high in protein and gluten free (if you use GF soy sauce) so you can't go wrong. Don't let the number of ingredients scare you, this is an easy recipe. If you like pad Thai you're gonna FLIP! Just wait til you try it...I really nailed this recipe!

Provided by Casey.Company

Categories     Thai

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 spaghetti squash
1 lb lean ground chicken
1/4 teaspoon pepper
1/4 teaspoon salt
1 teaspoon dried basil
1 small onion, chopped
1 cup bean sprouts (optional) or 1 red bell pepper, chopped (optional)
1 tablespoon chopped peanuts (garnish) (optional)
2 tablespoons reduced sodium soy sauce (you can use GF)
1/4 cup chicken broth
1 tablespoon light brown sugar
1 tablespoon peanut butter
1 tablespoon rice vinegar
1 teaspoon hot sauce (2 tsp if you like it spicier)
1/2 teaspoon ground ginger
1/2 teaspoon minced garlic
1 tablespoon fresh lime juice (about half a lime)
2 teaspoons corn starch mixed with 1 tbsp water

Steps:

  • follow my Spaghetti Squash 101 steps: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created and remove seeds.
  • place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes.
  • while squash is cooking in microwave, whisk together your soy sauce, chicken broth, light brown sugar, peanut butter, rice vinegar, hot sauce, ground ginger, minced garlic, lime juice in a bowl and set sauce aside. Mix your corn starch with water and whisk into sauce.
  • chop your onion and red bell pepper (optional) and set aside. Spray stove-top wok pan (or large fry pan) with cooking spray and add your ground chicken, basil, pepper and salt and cook about 5 minutes. Add your onion and bell pepper stirring occasionally until meat is fully cooked.
  • remove inside of spaghetti squash from skin with fork and add into wok with cooked chicken. Toss in the bean sprouts (optional), sauce and top with chopped peanuts (optional).

Nutrition Facts : Calories 206.3, Fat 4.5, SaturatedFat 1.1, Cholesterol 65.8, Sodium 600.2, Carbohydrate 12.6, Fiber 0.8, Sugar 4.7, Protein 28.9

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SPAGHETTI SQUASH PAD THAI | MYFITNESSPAL
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KETO SPAGHETTI SQUASH PAD THAI - BONAPPETEACH
2017-12-12 Dice the red pepper, green onion, and the carrots (julienne cut or buy pre-shredded). Mince the garlic and the ginger. Add a little sesame oil (or use a high smoke point oil like avocado or grapeseed) to a wok or large heavy bottom cast iron skillet. Heat to medium-high. Add the chicken and a 3 tablespoons of sauce.
From bonappeteach.com
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SPAGHETTI SQUASH PAD THAI - LOW CARB DINNER ~ MACHEESMO
2022-01-31 Microwave until fork tender, 12-15 minutes. Let cool and then use a fork to gently shred the flesh into long strands. For sauce, whisk together ingredients. To start pad thai, add oil to a skillet over medium heat. Toss tofu cubes in cornstarch and cook until crispy on two sides, 4-5 minutes per side. Remove.
From macheesmo.com
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SPAGHETTI SQUASH PAD THAI | WELL DAILY
2021-08-19 Sprinkle with salt and pepper and place cut-side down on a large baking sheet. Bake for 45 to 55 minutes, until spaghetti squash strings release easily when scraped with a fork. Allow squash to cool before using a fork to scrape from one end of the squash to the other, releasing spaghetti strings from both halves.
From welldaily.co
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PAD THAI RECIPE WITH SPAGHETTI SQUASH NOODLES - MYFOODCHANNEL
2018-02-17 Add fish sauce if you’re a hardcore pad Thai aficionado. Add a bit of water to thin the sauce, if desired. Cook for 1 -2 minutes. Then, add in the spaghetti squash and mix well with the sauce. Make a well in the center of the squash and add in the whisked eggs. Once the eggs set, give them a stir and scramble, then mix scrambled eggs in with ...
From myfoodchannel.com
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Top Asked Questions

What is pad thai with spaghetti squash?
Take this Pad Thai with Spaghetti Squash, for example. The flavors are similar to the traditional dish you can get at any night market or noodle stall in Thailand; there’s tamarind paste, eggs, bean sprouts, peanuts, and lots of garnishes. But here’s where we get really creative — instead of noodles, this recipe calls for spaghetti squash!
How to cook spaghetti squash with chicken and sauce?
Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
How long to bake Spaghetti squash?
Place spaghetti squash facedown on a large parchment paper or aluminum foil-lined baking sheet. Bake in preheated oven for 40-50 minutes or until fork tender. In a large skillet or wok add 2 tablespoons oil, the white parts of the green onions, crushed garlic, and carrots.
What do you do with spaghetti squash after it is cooked?
When spaghetti squash is done cooking, shred the inside of the halves with a fork. Add equal amounts of the chicken, sauce, veggies, and eggs to each spaghetti squash half. You can also remove all of the spaghetti squash and add it to the skillet with the chicken, sauce, veggies and eggs to toss it together.

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