Protein Packed Spaghetti Squash Pad Thai Recipe

Hello, from Washington, DC!  I’m {M}…Phanneth’s little sister.

I wanted to share this delicious and healthy recipe with everyone.  My husband is a fitness fanatic and we’re always looking for ways to pack more protein and fiber into our diets.  This recipe is perfect for those of you that are trying to become healthier in 2013.  Don’t worry, it’s very flavorful and you’ll be so excited you tried it!  We found this recipe in one of our fitness magazines but I decided to tweak it a little to add more flavor.

Let me start off by telling you how *obsessed* I am with spaghetti squash!  I’ve never had it before I found this recipe but I decided to try it.  I’m so glad I did!  Now, I can’t get enough of it!  It amazes me that something so similar to pasta comes out of a squash.  A squash, for crying out loud!

Ok, set your oven for 375 degrees and place your spaghetti squash in a baking dish.  Pierce the squash a few times with a fork and let it bake for 45 mins to 1 hour.  Once it’s done, set it aside to cool for about 20 minutes before handling it.

While the squash is in the oven, I like to prep my other veggies (green onions, bean sprouts, cilantro, and garlic cloves).

Chop up 2 or 3 cloves of garlic.  The more garlic the better in my house!  Wash 2 cups of bean sprouts and let them drain in a basket.  Then slice a bunch of green onions and set them aside.  Lastly, rough chop about a cup of cilantro and set it aside with the rest of your veggies.

I like to throw my chicken breast in the oven when the squash has 30 minutes to go. Just spray it with cooking spray and toss it in there.

Once the squash is done cooling, cut it in half lengthwise.  Scoop out the seeds and the ‘poop’ and discard.

Then take a fork and scrape the inside of the squash and it will turn into spaghetti like strands (so weird!!!).

A good sized squash generally gives about 2 cups of spaghetti.  Set it aside and then chop your chicken.

Now we’re ready to throw it all together!  Heat the olive oil over medium high heat and sauté the garlic.

Toss the chicken in there and coat it in the delicious garlic.  Add the fish sauce, lime juice, crushed red pepper and the beaten eggs.  Let it sit over the heat for 45 seconds and then scramble it all together.

Stir in the bean sprouts, spaghetti squash, half of the sliced green onions, and half of the chopped cilantro.  Put the lid on the pan and let it all cook together for 3-5 minutes.

Now it’s finally ready to eat!

Dish it up and garnish it with the extra green onions and cilantro.  Sprinkle the crushed peanuts on top.

I like to give it a couple squirts of Sriracha hot sauce and then dig in!

Yum! You’ve just had a super healthy and tasty meal that’s packed with protein and fiber.  What a great recipe to kick off your new year’s resolution! Bring it on 2013!

{M}

5.0 from 3 reviews
Protein Packed Spaghetti Squash Pad Thai Recipe
 
A healthy and delicious alternative to noodles ~ using spaghetti squash! Packed full of protein and fiber.
:
: Main Dish
Serves: 6-8
Ingredients
  • 2 cups of spaghetti squash
  • 3 cloves of garlic, chopped
  • 2 tbsp extra virgin olive oil
  • 1 lb of cooked chicken breast, chopped
  • 4 tbsp fish sauce
  • 1 lime (juice only)
  • 2 whole eggs, beaten
  • 2 egg whites, beaten
  • 2 cups bean sprouts, washed & drained to dry
  • 3 tbsp crushed peanuts
  • 1 bunch of green onions, sliced
  • 1 cup cilantro, chopped
  • 1 tbsp crushed red pepper
  • Sriracha (optional)
Instructions
  1. Set your oven for 375 degrees and place your spaghetti squash in a baking dish. Pierce the squash a few times with a fork and let it bake for 45 mins to 1 hour. Once it’s done, set it aside to cool for about 20 minutes before handling it.
  2. While the squash is in the oven, prep your veggies (chop garlic, green onions and cilantro & rinse bean sprouts)
  3. If your chicken isn't already cooked, wash, dry and cube it place on a cooking sheet. Spray with non-stick cooking spray and add chicken to the oven when the squash has 30 minutes left.
  4. Once the squash is done cooling, cut it in half lengthwise. Scoop out the seeds and the ‘goop’ and discard. Then take a fork and scrape the inside of the squash and it will turn into spaghetti like strands.
  5. Heat olive oil over medium high heat in a large skillet and sauté the garlic.
  6. Toss the cooked chicken in there and coat it in the delicious garlic.
  7. Add the fish sauce, lime juice, crushed red pepper and the beaten eggs. Let it sit over the heat for 45 seconds and then scramble it all together.
  8. Stir in the bean sprouts, spaghetti squash, half of the sliced green onions, and half of the chopped cilantro. Put the lid on the pan and let it all cook together for 3-5 minutes.
  9. Dish it up and garnish with the extra green onions and cilantro.
  10. Sprinkle the crushed peanuts on top.
  11. Give it a couple squirts of Sriracha hot sauce and then dig in!

 

Comments

  1. Sounds delish! Thanks for sharing {M}!! Can’t wait to try this one out. 🙂

  2. Joe Vetting says:

    It is FANTASTIC!!!

  3. i like the happy face at the end!

  4. This looks yummy!

  5. I made this for dinner tonight! So good 🙂

  6. This was delicious, I made almost no changes (just some adjusting of amounts to use up what I had… and I used 4 whole eggs because I’m lazy).

    I almost can’t wait til tomorrow to eat the leftovers!

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