Chicken Pad Thai with Spaghetti Squash

Instead of rice noodles, I'm packing my Chicken Pad Thai full of spaghetti squash for more vegetables. The result is a delicious lower carb, higher fat meal that still clocks in under 500 calories with over 40 g of protein. Not only is peanut butter perfect in the sauce, but the added fats, in combination with the lower carb content of the squash, will help to minimize any spikes in your blood sugar. Protein, fat, and fiber all will give you a more steady glucose curve, as opposed to the added sugar and rice noodles typically found in Pad Thai

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 400F, and line a large cookie sheet with parchment paper

Step 2

Cut your squash in half lengthwise, and scoop out the seeds with a spoon. Season with oil, salt, and pepper

Step 3

Roast at 400F, cut side down, for about 1 hour, or until fork tender. Remove from the oven, flip over, and let steam out for 5 minutes

Step 4

Meanwhile, preheat a large pan over medium heat with oil. Cut your chicken into bite sized cubes, and add to the pan with salt and pepper. Sauté until fully cooked (165F), about 10 minutes, and set aside in a large bowl

Step 5

Heat the now empty pan over medium with oil. Cut your peppers and onions into a medium dice, and add to the pan. Cover and cook until soft and lightly browned, about 10 minutes. Set aside with the chicken

Step 6

Finally, whisk together your sauce in a medium bowl

Step 7

When everything is done cooking, fluff the spaghetti squash with a fork into the bowl. Mix until fully combined, and divide 6 ways

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