{"id":1445,"date":"2026-01-15T20:43:50","date_gmt":"2026-01-15T20:43:50","guid":{"rendered":"https:\/\/diyhaven858.wasmer.app\/index.php\/spaghetti-squash-chicken-pad-thai\/"},"modified":"2026-01-15T20:43:50","modified_gmt":"2026-01-15T20:43:50","slug":"spaghetti-squash-chicken-pad-thai","status":"publish","type":"post","link":"https:\/\/diyhaven858.wasmer.app\/index.php\/spaghetti-squash-chicken-pad-thai\/","title":{"rendered":"Spaghetti Squash Chicken Pad Thai"},"content":{"rendered":"<p> <br \/>\n<br \/><img loading=\"lazy\" decoding=\"async\" width=\"800\" height=\"502\" src=\"https:\/\/blog.myfitnesspal.com\/wp-content\/uploads\/2020\/01\/Spaghetti-Squash-Chicken-Pad-Thai-1024x643.jpg\" class=\"attachment-large size-large wp-post-image\" alt=\"A pink plate holds a delicious serving of Spaghetti Squash Chicken, mixed with cashews and cilantro garnishes. A fork is placed on the plate and a brown cloth napkin is beside it on a white surface. A glass of water is partially visible. MyFitnessPal Blog\" \/><\/p>\n<p>Active time: 20 minutes Total time: 45 minutes<\/p>\n<p><span style=\"font-weight: 400\">Whether you\u2019re gluten-free or just want to eat more veggies, this is a good pick. Pad Thai is a favorite at Thai restaurants, where it\u2019s made with rice noodles and generous amounts of oil. In this veggie-forward version, spaghetti squash takes the place of the rice noodles and gives the dish a hint of sweetness, so you don\u2019t have to add sugar.<\/span><\/p>\n<p><strong>Spaghetti Squash Chicken Pad Thai<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 medium spaghetti squash (about 3 lbs)<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 tbsp low sodium tamari soy sauce<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 tbsp lime juice, freshly squeezed<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 tsp lime zest<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">2 tsp avocado oil<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 pound (450g) chicken breast, cut into 1 inch cubes<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 red bell pepper, thinly sliced<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 cup carrots, shredded<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 tsp crushed red pepper<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">4 large egg whites<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/2 cup (50g) green onion, chopped<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1 cup bean sprouts<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/4 cup (4g) cilantro leaves, whole<\/span><\/li>\n<li style=\"font-weight: 400\"><span style=\"font-weight: 400\">1\/4 cup (37g) unsalted peanuts, chopped<\/span><\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p><span style=\"font-weight: 400\">To bake the squash: Preheat the oven to 400\u00baF (200\u00baC). Halve the squash lengthwise and scoop out the seeds, discard. Place the squash, cut-side down, on a parchment-lined baking sheet and roast for about 20 minutes. Bake the squash just until you can separate the strands with a paring knife; don\u2019t overbake. Cool on a rack until you can handle the squash. Scrape the inside of the squash with a fork to separate the strands, then scoop strands out of the skin and transfer 4 cups of the squash to a bowl. Set aside.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Meanwhile, mix the tamari, lime juice and zest in a cup and set aside.<\/span><\/p>\n<p><span style=\"font-weight: 400\">When the squash is done cooking, coat a large saute pan with avocado oil and place the pan over medium-high heat. Add the chicken breast, red bell pepper, carrots and crushed red pepper and cook until the vegetables soften and the chicken is cooked through and reaches an internal temperature of 165\u00b0F, about 5-7 minutes. Add the egg whites, scramble and cook until they are set, breaking them up with a spatula as they cook. Then add the green onions, bean sprouts and spaghetti squash and stir to combine.<\/span><\/p>\n<p><span style=\"font-weight: 400\">Add the sauce to the pan, toss to coat everything in the sauce, then garnish with cilantro and peanuts and serve.<\/span><\/p>\n<p><strong>Serves: 4 | Serving Size: 1 1\/2 cups<\/strong><\/p>\n<p><strong>Nutrition (per serving):<\/strong> <i><span style=\"font-weight: 400\">Calories: 343; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 1g; Cholesterol: 86mg; Sodium: 555mg; Carbohydrate: 20g; Dietary Fiber: 5g; Sugar: 8g; Protein: 34g<\/span><\/i><\/p>\n<p><em>Originally published January 16, 2020; Updated January 2026<\/em><\/p>\n<p>The post Spaghetti Squash Chicken Pad Thai appeared first on MyFitnessPal Blog.<\/p>\n<p><br \/>\n<br \/><<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Active time: 20 minutes Total time: 45 minutes Whether you\u2019re gluten-free or just want to eat more veggies, this is a good pick. Pad Thai is a favorite at Thai restaurants, where it\u2019s made with rice noodles and generous amounts of oil. In this veggie-forward version, spaghetti squash takes the place of the rice noodles [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1446,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_daextam_enable_autolinks":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-1445","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/diyhaven858.wasmer.app\/wp-content\/uploads\/2026\/01\/Spaghetti-Squash-Chicken-Pad-Thai-1024x643.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts\/1445","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/comments?post=1445"}],"version-history":[{"count":0,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/posts\/1445\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/media\/1446"}],"wp:attachment":[{"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/media?parent=1445"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/categories?post=1445"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/diyhaven858.wasmer.app\/index.php\/wp-json\/wp\/v2\/tags?post=1445"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}