Spaghetti Squash Chicken Pad Thai

This recipe was adapted from The Beachbody Blog. I wanted to make it my own and add more protein to it! I was a little hesitant to try this. It isn’t a simple recipe AND I am usually not a huge fan of spaghetti squash. Pad Thai is my absolute favorite and how can I compete with it?! I was afraid this wouldn’t taste anything like the real thing, but oh my goodness, I was WRONG. Sure, these aren’t rice noodles, but it tastes nothing like spaghetti squash! SO GOOD. What an amazing way to get in your veggies!

INGREDIENTS

• 1 spaghetti squash

• 2 tbsp + 1 tsp rice wine vinegar

• 2 tbsp + 1 tsp fish sauce

• 1 tbsp honey

• 4 tbsp water

• 3 chicken breasts, chopped in bite size pieces

• 1 tbsp cornstarch

• 8 tsp. peanut oil, divided use

• 1 onion, thinly sliced

• 3 eggs, slightly beaten

• 4 cloves of garlic, chopped

ADDITIONAL TOPPINGS

• Green onions, chopped

• Cilantro sprigs

• Crushed red pepper

• Lightly salted peanuts, chopped

• Bean sprouts

DIRECTIONS

1. Preheat oven to 350° F.

2. Place squash on a parchment lined baking sheet. Poke squash 2 or 3 times with a fork. Bake for 60 to 80 minutes. Cool for 20 to 30 minutes. Cut squash in half lengthwise. Remove seeds. Scrape flesh into stringy noodles. Set aside.

3. To make sauce, heat rice wine vinegar, fish sauce, honey and water in a small saucepan over medium heat. Cook, stirring constantly, for 1 to 2 minutes. Add additional water is sauce is too tart. Set aside.

4. Coat chicken in cornstarch in a small bowl; mix well.

5. Heat a large wok (or skillet) over high heat.

6. Add 2 tsp. oil, swirling to cover surface of pan. Add chicken; cook, stirring constantly, for 6 to 8 minutes, or until chicken is fully cooked. Remove chicken from pan and place on a large plate. Set aside.

7. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add onions; cook, stirring constantly, for 3 to 4 minutes, or until onion are light golden brown. Remove from pan; place on plate with chicken. Set aside.

8. Add 2 tsp. oil to pan; cook, over high heat, swirling to cover surface of pan. Add eggs; cook over medium heat. Do not stir. As eggs set, lift edges, letting uncooked portion flow underneath, creating a very thin omelet. When eggs are set, cut them with your spatula. Remove eggs from pan and place on plate with chicken and onions. Set aside.

9. Add remaining 2 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.

10. Add spaghetti squash, spreading squash into a single layer; cook for one minute, stir and make another single layer. Repeat this 6 to 8 times, cooking for about 8 minutes.

11. Add sauce; mix well.

12. Add chicken mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.

13. Transfer to a large serving platter. Top with peanuts, lime wedges, cilantro, bean sprouts and crushed red pepper.

This recipe serves 6. I counted 1/6th of this recipe as 2 greens, 1 red, 1 tsp and added 1 orange of chopped peanuts and sprinkled with red chili flakes, cilantro and green onions. This tastes AMAZING as leftovers too!

Enjoy!

xoxo – Jess