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Spaghetti Squash Chicken Pad Thai
Serves 4 |
A deliciously inventive twist on the Thai favorite.
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Ingredients:
| 1/2 spaghetti squash, seeds removed |
| Cooking oil, for frying, your preference |
| 1 onion, sliced |
| 4 eggs |
| 1 cup chopped cooked chicken |
| 1/3 cup pad Thai sauce |
| 1/4 cup green onion chopped |
| 1/3 cup cashews chopped |
Directions:
- Preheat oven to 375° F.
- Place the half spaghetti squash face down on a baking sheet and bake for 45 minutes.
- Remove from oven and let cool. Use a fork to scrape out noodles.
- Pour cooking oil into a pan and bring to medium heat. Add sliced onion and brown. Then add the eggs to pan and scramble. Transfer the eggs and onion to a bowl and set aside.
- Place the chopped chicken into the pan and stir to heat. Add the spaghetti squash to the pan and drizzle the Pad Thai sauce over top. Add the eggs and onions back into the pan and toss to coat.
- Transfer the spaghetti squash pad Thai to serving plates.
- Top each serving with green onion and cashews. Enjoy!
| Main Ingredient: | Squash |
| Cooking Method: | Stovetop |
| Course: | Dinner |
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