Description
A healthy twist on Pad Thai using spaghetti squash as a base. This Paleo-friendly casserole is packed with flavor and nutrients.
Ingredients
- 1 medium spaghetti squash
- 2 tbsp coconut oil
- 1 lb chicken breast, diced
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 2 carrots, julienned
- 2 eggs, beaten
- 1/4 cup almond butter
- 2 tbsp coconut aminos
- 1 tbsp lime juice
- 1 tsp fish sauce
- 1/2 tsp red pepper flakes
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and remove seeds.
- Place squash cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While squash cooks, heat coconut oil in a large skillet over medium heat.
- Add chicken and cook until no longer pink, about 5-7 minutes.
- Add garlic, bell pepper, and carrots. Cook for 3-4 minutes until vegetables soften.
- Push ingredients to one side of the skillet and pour beaten eggs into the empty space.
- Scramble eggs until cooked, then mix with other ingredients.
- In a small bowl, whisk together almond butter, coconut aminos, lime juice, fish sauce, and red pepper flakes.
- Use a fork to scrape spaghetti squash strands into the skillet.
- Pour sauce over everything and stir to combine.
- Transfer mixture to a baking dish and bake for 15 minutes.
- Garnish with green onions and cilantro before serving.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For a vegetarian version, omit chicken and add extra vegetables.
- Adjust red pepper flakes to control spiciness.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Asian Fusion