Ingredients

The following ingredients have 6 Servings
  • 2 spaghetti squash (or 1 large)
  • ¼ cup olive oil (divided)
  • 6 green onions (finely chopped, white and green parts divided)
  • 2 cloves garlic (crushed)
  • 1 cup carrots (shredded)
  • 4 eggs (whisked)
  • 1 lb. chicken breasts (thinly sliced)
  • 2 Tbsp. tapioca starch
  • ¼ tsp. black pepper
  • ⅓ cup coconut aminos (or gluten-free soy sauce*)
  • 3 Tbsp. lime juice (fresh)
  • ¼ cup coconut sugar
  • 1-2 Tbsp. chili garlic paste
  • 1 Tbsp. apple cider vinegar (or rice wine vinegar)
  • Cilantro (finely chopped)
  • Limes
  • Bean sprouts (optional)
  • Peanuts (optional)
  • See this recipe in Meal Plan #5

Instruction

  • Preheat oven to 425 degrees.
  • Cut spaghetti squash in half lengthwise, remove seeds, and drizzle a touch of olive oil on the insides of each half.
  • Place spaghetti squash facedown on a large parchment paper or aluminum foil-lined baking sheet. Bake in preheated oven for 40-50 minutes or until fork tender.
  • In a large skillet or wok add 2 tablespoons oil, the white parts of the green onions, crushed garlic, and carrots. Cook over medium heat for 2-3 minutes.
  • Push the vegetables to the side of the pan and add the whisked eggs. Scramble eggs for 2-3 minutes over medium heat, or until cooked through. Mix the eggs in with the vegetables. Remove eggs and vegetables from the skillet and place onto a plate until ready to use later.
  • Toss chicken with the starch and pepper in a gallon-sized zip-top bag. Add 2 tablespoons of oil to the same skillet and cook chicken over medium heat for 6-8 minutes, or until cooked through.
  • While chicken is cooking, whisk together coconut aminos, lime juice, coconut sugar, chili garlic paste, and vinegar in a medium-sized bowl.
  • Once chicken is done cooking add sauce to the skillet and cook for 2-3 minutes.
  • When spaghetti squash is done cooking, shred the inside of the halves with a fork. Add equal amounts of the chicken, sauce, veggies, and eggs to each spaghetti squash half.
  • You can also remove all of the spaghetti squash and add it to the skillet with the chicken, sauce, veggies and eggs to toss it together.
  • Serve spaghetti squash pad Thai with bean sprouts, peanuts, limes and cilantro and enjoy!  See this recipe in Meal Plan #5.