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!
- 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
- Green onions, chopped
- Cilantro sprigs
- Crushed red pepper
- Lightly salted peanuts, chopped
- Bean sprouts
- Preheat oven to 350° F.
- 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.
- 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.
- Coat chicken in cornstarch in a small bowl; mix well.
- Heat a large wok (or skillet) over high heat.
- 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.
- 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.
- 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.
- Add remaining 2 tsp. oil to pan, swirling to cover surface of pan. Add garlic; cook, over medium-high heat, for 1 minute.
- 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.
- Add sauce; mix well.
- Add chicken mixture; cook, stirring frequently, for 1 to 2 minutes, or until well mixed and heated through.
- 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!
xoxo - Jess