Spaghetti Squash Pad Thai

Dinner, Main Dish


1 medium-sized spaghetti squash

2 cloves garlic, crushed

1/2 red onion, chopped

1/2 cup mushrooms, chopped

1/2 cup carrots, chopped

1/2 cup sprouts

1/2 cup scallions, chopped

10-20 large shrimps

2 chicken breasts, cooked and shredded

2-3 organic eggs


2 tbsp coconut aminos

Optional: 2 tbsp oyster sauce or Coconut Aminos Teriyaki Sauce

3 tbsp seasoned rice vinegar

1 tsp red pepper flakes

1 tsp ground garlic


1. Preheat oven to 350 degrees

2. Roast spaghetti squash and set aside

3. In a bowl mix together sauce ingredients and set aside

4. In a large pan, sauté 1 tbsp extra-virgin olive oil with 2 garlic cloves crushed, half of a red onion chopped, chopped mushrooms, carrots, sprouts, and scallions (and any other veggies you like)

5. Once cooked down, add shrimp and chicken (uncooked or slow cooker chicken) and cook for 5-8 minutes, until protein is cooked

6. Add in spaghetti squash (approx. 3 cups) and sauce mixture, mix well to combine

7. Make a space in the center of your pan and add in 2 (or 3) eggs

8. Let cook and mix well throughout the mixture.

9. Taste and adjust spices to desired liking*

Optional: Top with extra scallions and finely chopped peanuts on top*


You'll need to add as you taste!

If you like more of a saucy Pad Thai, taste and add more sauce as desired. I mix in sriracha in mine*