It’s What’s for ____ Wednesday?! So, what’s for dinner? Chicken Pad Thai made with spaghetti squash instead of pasta!
Because this is a healthier version of Pad Thai it obviously isn’t quite as delicious as the real thing, but I enjoyed it, as did my husband. I love using spaghetti squash as a substitute for pasta. You get your veggies but keep the carbs low!
Chicken Pad Thai with Spaghetti Squash (adapted from Bonnie Appetite)
Ingredients:
- 1 large spaghetti squash
- 1 cup snow peas or sugar snap peas
- 6 oz. cooked chicken breast, chopped
- 1 clove garlic, minced
- 1/4 cup chicken broth
- 2 tbsp peanut butter
- 1 tbsp rice wine vinegar
- 1 1/2 tbsp soy sauce
- crushed red pepper flakes to taste ( I like A LOT!)
Garnishes:
- 2 tbsp dry roasted peanuts, chopped
- green onions (chopped)
- cilantro
- lime wedges
Directions:
Cut spaghetti squash in half lengthwise. If you are having difficulty cutting it, try microwaving for a minute or two, whole. Scrape away the seeds. Place on foil covered cookie sheet and season with salt and pepper. Roast on 350 degrees for 1 hour. Remove, let sit 5 minutes and then "shred" the squash with a fork.
In a large nonstick skillet coated with cooking spray, sauté garlic for 1 minute. Add the sugar snap peas and sauté over medium-high heat for 3 minutes. Remove to a plate. Add chicken broth, peanut butter, soy sauce, rice vinegar and crushed red pepper to skillet. Heat until smooth. Return sugar snap peas to the pan, as well as the spaghetti squash. Add in chicken, and heat over medium heat for 5 minutes or until sauce has coated all.
Divide among 2 plates/bowls and top with peanuts, cilantro, green onion, and lime wedge.
Fresh out of the oven and some broccoli mixed in!
