Spaghetti Squash Pad Thai with Chicken {Paleo, Whole30}

This healthier spaghetti squash pad thai is easy to make at home and packed with veggies, chicken, and a flavorful sauce.  It comes together in 30 minutes and the leftovers are perfect for lunches the next day!  Paleo, Whole30, family friendly and low carb.

Wanna know a secret?  I’ve never loved spaghetti squash.   It needs to be extra super special for me to want to dig in.

Plus, it has to be perfectly al dente.  Not even a touch overcooked, or it drives me nuts.

In the past, I’ve tossed entire spaghetti squash recipes without hesitating when the squash was overcooked.

Or, the sauce wasn’t flavorful enough or it just didn’t WOW me the way a new recipe should.

This one took me twice to get right.  The first time around the spaghetti squash was cooked a few minutes too long and the sauce was a little too thick for my taste.

The second time – love at first bite!  Let’s get into the details so you can make it ASAP!

What You Need to Make This Spaghetti Squash Pad Thai

I separated the ingredients into those you need for the sauce and the remaining recipe.

Here’s everything you’ll need to prepare the pad thai and sauce:

Sauce:

• medjool dates, pitted
• smooth almond butter
• rice vinegar, or apple cider vinegar 
• lime juice
•  coconut aminos
• fish sauce 
• sesame oil
• fresh ginger
• garlic cloves
• red pepper flakes

Pad Thai:

• med-large spaghetti squash 
• avocado oil or olive oil
• boneless skinless chicken thighs
• Sea salt and black pepper
• onion
• garlic cloves
• eggs
• shredded purple cabbage
• shredded carrots
• red bell pepper
• cashews, for garnish
• scallions, for garnish 
• red pepper flakes, for garnish 

How to Bake Spaghetti Squash

Preheat your oven to 400° F and line a baking sheet with parchment paper.  

Cut the squash in half lengthwise and scoop out the seeds and strings.  Spray with avocado oil spray or brush with oil and sprinkle with sea salt. 

Place squash face down on the baking sheet and bake in the preheated oven for 20-25  minutes or until the top of the squash is slightly tender when pushed. 

(For al dente spaghetti squash, be careful not to overbake!)

How To Make Paleo Pad Thai

Meanwhile, prepare the sauce.  Blend all ingredients in a high speed blender (I used a Nutribullet) until very smooth, set aside.

Cut the chicken thighs into strips or bite size pieces and sprinkle with sea salt and pepper.  Heat a large non-stick skillet or wok over medium high heat and add the avocado oil. 

Once hot, add the chicken in a single layer and cook, stirring occasionally, to brown and cook through – about 5 minutes.  

Lower the heat to medium and push the chicken to the side of the skillet.  You can also remove the chicken to a plate if you prefer. 

Add the onions and sauté until translucent, then add the garlic and cook another 30 seconds, then push to the side of the skillet. 

Whisk the eggs and pour into the skillet.  Allow them to cook nearly through, then flip (like an omelette) and use a spatula to break into bite size pieces, then push to the side of the skillet.

Add the cabbage, carrots, and pepper and cook just 30-45 seconds to soften slightly.  Add the chicken back to the skillet and stir, then add the sauce and stir to combine.  Cook another 30 seconds to blend flavors, then remove from heat.  

Scrape the spaghetti squash with a fork to let the strands loose, then toss with the pad thai mixture.  Garnish with cashews, scallions, and crushed red pepper.

Tips for Easy Cooking

Since this is essentially a stir fry, I highly recommend you have everything prepped and ready to go once you start cooking.

You’ll have to add each ingredient quickly once you start.  Overcooking veggies in a stir fry is a nightmare for me, so I like to make sure I have everything right by my side!

This is one of those meals that you can easily prep ahead of time as well.

Cook the squash and prep the sauce, and store separately in a container in the refrigerator, then gently reheat to serve.

The veggies can also be prepped before cooking.  With prep, the meal should come together fast!

I know you’re going to love this one!  Preheat you oven and grab your ingredients because it’s time to cook – let’s go!

Spaghetti Squash Pad Thai with Chicken {Paleo, Whole30}

Spaghetti Squash Pad Thai with Chicken {Paleo, Whole30}

This healthier spaghetti squash pad thai is easy to make at home and packed with veggies, chicken, and a flavorful sauce. It comes together in 30 minutes and the leftovers are perfect for lunches the next day! Paleo, Whole30, family friendly and low carb.

Author: Michele

Prep Time: 15 minutes

Cook Time: 20 minutes

Course: Dinner/Lunch

Cuisine: Paleo, Whole30

Servings: 6 servings

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4.63 from 155 votes

Ingredients

Sauce:

• 2 medjool dates pitted and softened if necessary by soaking in very hot water for 5 minutes*
• 1/4 cup smooth almond butter a drippy almond butter works best
• 2 Tbsp rice vinegar or apple cider vinegar
• 1 Tbsp lime juice
• 3 Tbsp coconut aminos
• 2 tsp fish sauce
• 1 Tbsp sesame oil
• 1/2 inch fresh ginger peeled and chopped, or 1 tsp ground ginger
• 3 cloves garlic peeled and chopped, or 1 tsp garlic powder
• Large pinch red pepper flakes

Pad Thai:

• 1 med-large spaghetti squash
• 1 Tbsp avocado oil
• 1 lb boneless skinless chicken thighs
• Sea salt and pepper for the chicken
• 1/2 medium onion chopped
• 2 cloves garlic minced
• 2 eggs whisked
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 red bell pepper thinly sliced
• 1/2 cup chopped cashews for garnish
• 1 bunch scallions sliced, for garnish
• More red pepper flakes for garnish

Instructions

1. Preheat your oven to 400° F and line a baking sheet with foil or parchment paper.
2. Cut the squash in half lengthwise and scoop out the seeds and strings. Spray with avocado oil spray or brush with oil and sprinkle with sea salt. Place squash face down on the baking sheet and bake in the preheated oven for 20-25 minutes or until the top of the squash is slightly tender when pushed. For al dente spaghetti squash, be careful not to overbake.
3. Meanwhile, prepare the sauce. Blend all ingredients in a high speed blender (I used a Nutribulleuntil very smooth, set aside.
4. Cut the chicken thighs into strips or bite size pieces and sprinkle with sea salt and pepper. Heat a large non-stick skillet or wok over medium high heat and add the avocado oil. Once hot, add the chicken in a single layer and cook, stirring occasionally, to brown and cook through - about 5 minutes.
5. Lower the heat to medium and push the chicken to the side of the skillet. You can also remove the chicken to a plate if you prefer. Add the onions and sauté until translucent, then add the garlic and cook another 30 seconds, then push to the side of the skillet. Give the eggs a good whisk and pour into the skillet. Allow them to cook nearly through, then flip (like an omelettand use a spatula to break into bite size pieces, then push to the side of the skillet.
6. Add the cabbage, carrots, and pepper and cook just 30-45 seconds to soften slightly. Add the chicken back to the skillet and stir, then add the sauce and stir to combine. Cook another 30 seconds to blend flavors, then remove from heat.
7. Scrape the spaghetti squash with a fork to let the strands loose, then toss with the pad thai mixture. Garnish with cashews, scallions, and crushed red pepper if desired. Serve right away and store leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe Notes

*Alternatively, for a non-Whole30 version, you can use 1-2 Tbsp pure maple syrup in place of the dates.

Nutrition

Calories: 385kcal

Carbohydrates: 30g

Protein: 23g

Fat: 21g

Saturated Fat: 3g

Cholesterol: 126mg

Sodium: 465mg

Potassium: 749mg

Fiber: 6g

Sugar: 14g

Vitamin A: 4673IU

Vitamin C: 41mg

Calcium: 118mg

Iron: 3mg

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Want More Takeout Inspired Whole30 Recipes?  Try One of These!

Chicken and Broccoli Stir Fry

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