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Spaghetti Squash Pad Thai

Prep Time
Cooking Time

Ingredients

  • 1 small spaghetti squash, halved and seeded

  • 2 cups cooked chicken breasts

Sauce

  • 1 ½ cup low sodium chicken broth

  • 3 Tbsp peanut butter

  • 1 Tbsp each: Chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce

  • 1 tsp fresh ginger

  • 1 tsp sesame oil

  • ¼ tsp black pepper

  • 3 Tbsp cold water

  • 1 Tbsp cornstarch

Vegetables

  • 2 Tbsp oilve oil

  • 1 (12 ounce) package broccoli slaw

  • 1 zucchini, dices

  • 1 red bell pepper, dices

  • ½ cup sliced green onions

  • ¼ cup fresh cilantro

Instructions

  1. Preheat oven to 450 degrees F. Place squash, cut side up, on a baking sheet 

  2. Bake in oven until tender, 30 to 45 minutes. Shred squash using fork and discard peel 

  3. Combine broth, peanut butter, Chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper in saucepan; bring to boil. Whisk water and cornstarch in bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5-10 min. Reduce heat to low and simmer sauce. 

  4. Heat olive oil in large skillet over medium-high heat; sauté broccoli slaw, zucchini, bell pepper, green onions, cilantro, and shredded squash; cook and stir until tender, 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3-5 min. 

Adapted from allrecipes.com 

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