Paleo Pad Thai with Spaghetti Squash

I made this recipe the other night and it was so yummy! I have never made spaghetti squash before but I saw one at the grocery store the other day and couldn’t resist picking it up to try. I decided to make some Pad Thai with it since I had made Pad Thai before but I used spirilized butternut squash and zucchini. I wanted to try it with the spaghetti squash to see how it compared and let me tell you… it was so delicious! I could have just eaten the spaghetti squash on its own!

I make this Paleo Pad Thai every once in a while and it’s probably one of my husband’s favorite dishes I make. He could probably eat his weight in it. For those who have not had Pad Thai before, it’s usually a slightly sweet peanut sauce over rice noodles with egg and veggies in it. I know I can never make it as good as any Thai restaurant can but I have set out to find a good Pad Thai recipe that complies with the Paleo diet. 

Hope you enjoy!

Ingredients – 

  • 1 spaghetti squash
  • 3-4 Tbsp olive oil (separated)
  • 1 lb. Chicken breasts or tenderloins
  • 2 tsp Ground Ginger
  • 1 tsp Red Pepper Flakes (optional)
  • 2-3 large bell peppers (your color choice)
  • 1-2 large carrots, julienned
  • Red cabbage, chopped
  • Sliced/crushed almonds
  • Cilantro
  • Lime slices for garnish
  • Salt and pepper

For the sauce:

  • 1 can coconut milk
  • 2/3 cup almond butter
  • 1 large garlic clove, finely chopped
  • 2 tsp sesame oil
  • 2 tsp red curry paste (optional)
  • 2 Tbsp fish sauce (or soy sauce or Tamari if gluten-free)
  • 1/4 cup coconut sugar
  • 1/4 cup water
  • 2 Tbsp apple cider vinegar

Directions – 

  1. Preheat your oven to 350° F. Cut your spaghetti squash down the middle and scrape out all seeds. Drizzle the inside with 2 Tbsp of olive oil covering the entire squash. Sprinkle with salt then place the squash pieces, cut side down on a baking sheet and cook for 60 minutes. Let it cool for 10 min before shredding squash when done. 
  2. While squash is cooking, combine ground ginger, red pepper flakes and 1 tsp of salt and pepper in a bowl and coat both sides of the chicken. Add 2 Tbsp olive oil to a skillet over medium-high heat and cook chicken thoroughly, approx. 5-6 minutes on each side depending upon size of chicken. Set chicken aside once done cooking and add carrots and peppers to pan and sauté for 3 minutes until cooked through. 
  3. Once chicken and vegetables are cooked, whisk all sauce ingredients together in a bowl then add to the skillet over medium heat for 3-4 minutes to allow sauce to thicken, stirring constantly. 
  4. Combine spaghetti squash, chicken and veggie mixture, sauce, and red cabbage in a bowl together. Add red cabbage, cilantro, almond slices and lime wedges on top for garnish. 
  5. Savor and enjoy!

Until next time!

One thought on “Paleo Pad Thai with Spaghetti Squash

Add yours

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at

Up ↑

%d bloggers like this: