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Spaghetti Squash Pad Thai
Easy 90 min

Spaghetti Squash Pad Thai

african asian chinese european filipino french greek italian japanese korean mediterranean middle eastern region thai vietnamese soup main side spicy sour savory umami medium medium

Prep

12 min

Cook

78 min

Total

90 min

Ingredients (1)

1 small spaghetti squash, halved and seeded g

Nutrition

kcal
fat
carbs
protein

Instructions

1

Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.

2

Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.

3

Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.

4

Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.