Spaghetti Squash Pad Thai


By Esther Weisman, Owner of Min Dins. Min Dins specializes in nutritious delicious meals you can cook in minutes using five ingredients or less. Find more meals at

Serves 4


1 Spaghetti Squash

1lb Chicken Breast Tenders

1 Bag Frozen Oriental Vegetables

4T Soytaki Sauce, Trader Joe’s (or any soy/teriyaki sauce)

1T Chopped, Dry Roasted Peanuts (optional)


Step 1:  Spray a non-stick skillet over medium/high heat with coconut oil spray (or spray of your choice). Place the chicken tenders in the skillet cook through, turning to cook evenly.

Step 2:  While you are browning your chicken tenders, pierce a whole spaghetti squash with a fork and microwave for 6 minutes. Cut in half and remove seeds. Place back in the microwave for an additional 6 minutes, covered.

Step 3:  Add the full bag of oriental vegetables to the chicken. Stir in 4T of the Soyvaki sauce (or your favorite soy/teriyaki sauce).

Step 4:  Cut each of the squash in half so that you get four servings, take a fork and turn the squash into spaghetti. Spoon some of the mixture into each portion of the spaghetti squash. Sprinkle with peanuts (optional).

Nutritional Information per serving

Calories                254
Carbohydrates  20.4g
Fats                        11.7g
Protein                 19.5g
Sugar                     8.8g
Fiber                      2.8g

Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie and high fiber content, it may aid weight loss and digestive health.

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