Better than takeout (and waaaay better for you) Whole30 Spaghetti Squash Chicken Pad Thai! This healthified take on a favorite indulgence of mine has no added sugars but all of the flavor, so you don’t have to feel like you’re missing out.
Whole30 Spaghetti Squash Chicken Pad Thai
You know the feeling when you have one of those meals that you made yourself and kinda can’t believe it isn’t ordered in from the pros? This Whole30 Chicken Pad Thai made with Spaghetti Squash is one of those meals. It has all the flavor of your favorite takeout sans all that added sugar that is normally hiding in the dish. Plus, it’s loaded with lots of nutrients from the broccoli, carrots, herbs and spaghetti squash!
It’s versatile, too.
Not only is this dish delicious, healthy and easy, but it’s also customizable to meet different dietary needs! If you’re a vegetarian, you can simply leave out the chicken. You’ll still get plenty of protein in this meal from the eggs, so it’s still completely balanced. If you’d like, you can add in whatever additional veggies you’d like as well.
Hungry for more?
I absolutely love creating healthy versions of my favorite takeout dishes that I grew up enjoying. If you’re like me, you have to try my Whole30 General Tso’s Chicken recipe. You can find it by clicking here!
Whole30 Chicken Pad Thai
Ingredients
- 1 organic spaghetti squash
- 1 lb organic chicken breast
- ½ organic white or yellow onion
- ½ cup organic broccoli slaw (I get mine from Trader Joe's, but you could also use cut up broccoli and matchstick carrots)
- 1 tbsp avocado oil
- 3 organic eggs
- 2 tbsp garlic, minced
- squeeze fresh lime
- salt, pepper and green onions, to taste
- cilantro and cashews, to garnish
Sauce
- 3 tbsp coconut aminos
- ¼ tsp ground ginger
- 2 tsp garlic, minced
- 2 tbsp drippy almond butter (make sure only ingredient is nuts, no added sugars or oils)
- salt and pepper, to taste
Instructions
- Preheat oven to 400° and line a baking sheet with parchment paper.
- Slice spaghetti squash in half and brush avocado oil over each half, then place face down on the sheet. Or place face down in a cake pan with enough water to cover the bottom. Cook for 20-25 minutes.
- While the spaghetti squash bakes, cook chicken in avocado oil in a skillet until cooked through. Add salt and pepper to your liking then remove chicken to set aside.
- In the same skillet, sauté onion and garlic in avocado oil until fragrant and translucent.
- Push onions and garlic to the side and add in whisked eggs. Once mostly cooked, add in broccoli slaw (or whatever veggies you’d like).
- Let that cook for a minute and mix together your sauce.
- Now that your spaghetti squash is done, use a fork to create the “noodles” and put those into the skillet along with the chicken and sauce.
- Mix together and serve warm with crushed nuts, a squeeze of lime, cilantro and green onion.
Kayla, your website is fabulous!! I love it and I’m going to work my way thru lots of these recipes. I’m excited. 🙂 We had the pad thai last night and LOVED it. THANK YOU!
Hi Beth! Thank you SO much! This comment is so sweet and appreciated. I am just thrilled to see you made and loved the Pad Thai! Thank you so much for making and commenting! 🙂