Spaghetti Squash Pad Thai

I have a really good variety in my diet, like I could never do meal prep and eat the same thing for lunch every day.  More power to those who can, I just get too bored!  But even with my large rotation of dishes, sometimes I still get sick of my staple meals.

Since Asian food is one of my absolute favorite cuisines, when I stumbled upon this recipe on Pinterest I had to give it a go!  Y’all…it rocked my world.  This is a dish I might be able to eat for lunch every day 🙂 SO GOOD!  I doctored it up from the original, so check out my take on the recipe below.

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Spaghetti Squash Pad Thai

200 g cooked spaghetti squash (about ¼ of a whole squash)
30 g white onion
1 egg
1 chicken breast
2 Tbsp Asian peanut sauce
2 Tbsp Hoisin sauce (optional)
15 g roasted and salted cashews
1 Tbsp sesame seeds
Fresh cilantro
1 stem green onions

  1. Preheat oven to 350 degrees. Cut the spaghetti squash in half short ways and spray the inside with cooking spray. Season with salt and pepper and place flesh side down on a lined baking sheet. Cook in the oven for 60-70 minutes.
  2. Once the spaghetti squash is finished, cook a chicken breast using my restaurant chicken recipe. Season the chicken with Asian spices, such as ginger and garlic. Once the chicken is cooked, dice into small chunks and set aside.
  3. In a medium saute pan or wok, brown onions in cooking spray. Add egg to scramble then set the mixture aside. Put the chicken in the same pan and add spaghetti squash. Stir fry for a minute or two and then add back in the onion and scrambled egg.
  4. Plate the dish and top with Asian peanut sauce (I use this one that is super macro friendly), Hoisin sauce (optional), cashews, sesame seeds, cilantro and green onions.

Macros

485 calories | 34 g carbs | 19 g fat | 44 g protein

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