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
  • 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)
  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!
Recipe by Firefly Tales at