Spaghetti Squash Pad Thai

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas provide protein and are often less expensive than tofu.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: soy sauce

Soy sauce is a common substitute for fish sauce in vegetarian dishes.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Pumpkin seeds are often cheaper and nut-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is a more affordable sweetener option.

Preheat the oven to 425°F.

Slice the spaghetti squash in half and scoop out the seeds and pulp.

Cut the spaghetti squash into slices for quicker roasting.

Coat the squash slices with olive oil, salt, and pepper, ensuring they are evenly coated.

Roast the squash in the oven for 20 minutes at 425°F.

Heat olive oil in a sauté pan or skillet over medium-high heat.

Chop the red onion and add it to the heated pan.

Chop the red bell pepper and add it to the pan with the onion.

Add 1 cup of shredded carrots to the pan.

Mince 2 cloves of garlic and grate in 1 inch of fresh ginger, stirring everything together.

Push the veggies to the side and add 1 lb of diced chicken to the pan, seasoning with salt and pepper.

Cook the chicken and veggies for about 5 to 7 minutes until the chicken is cooked through.

In a separate bowl, combine 1/4 cup of almond butter, 2 tablespoons of tamari, 1 tablespoon of fish sauce, 1 teaspoon of rice vinegar, and Sriracha to taste to make the sauce.

Slice the lime in half and add the juice to the sauce, mixing until creamy. If needed, add warm water to help mix the almond butter.

Lower the heat to medium-low and push the chicken and veggies to the side again.

Crack 2 pasture-raised eggs into the pan and scramble them until set, about 1 to 2 minutes.

Chop the toppings: green onions and fresh cilantro.

Stir the chicken, veggies, and eggs together, then turn the heat to low to keep warm while waiting for the spaghetti squash.

Chop the water chestnuts into rough slices.

Remove the spaghetti squash from the oven after 20 minutes and shred the strands using two forks or a fork and hand.

Add the shredded spaghetti squash to the pan with the chicken and veggies.

Pour the creamy sauce over the mixture and add the chopped water chestnuts, stirring everything together.

Plate the mixture and top with fresh cilantro and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens