Chicken and Spaghetti Squash Pad Thai

Chicken and Spaghetti Squash Pad Thai

Chicken and Spaghetti Squash Pad Thai
Course:
Course:
Protocol:
Protocol:

Servings

Servings:

4

4

Ingredients

Ingredients

  • 1 spaghetti squash
  • 2 29.574 tbsp mL coconut oil plus more for greasing
  • 1 sweet onion roughly chopped
  • 3 3 cloves garlic minced
  • 1 2.54 inch cm ginger peeled and minced
  • 4 carrot peeled and sliced thinly
  • 8 236.592 floz mL sugar snap peas ends chopped off and discarded
  • 1 240 cup mL radishes thinly sliced
  • 1/3 80 cups mL cashews crushed
  • 1/4 60 cups mL coconut milk unsweetened
  • 3 44.361 tbsp mL sunflower seed butter
  • 1 14.787 tbsp mL apple cider vinegar
  • 1/2 2.4645 tsp mL sea salt
  • 1 14.787 tbsp mL gluten-free fish sauce
  • 1 14.787 tbsp mL coconut aminos
  • 2 chicken breast cooked, chopped or shredded
  • 4 59.148 tbsp mL green onions sliced, for garnish
  • 6 lemon wedge for garnish

Instructions

Instructions

  1. Preheat oven to 350 degrees F.  
  2. Cut spaghetti squash in half lengthwise and place face down on a baking dish greased with coconut oil. Let cook for about 45 minutes or until soft.
  3. Heat large pan with coconut oil over medium heat. Add onions and cook for 3-5 minutes.  
  4. Add garlic and ginger. Cook for a couple minutes then add carrots, snap peas, radishes and cashews.  
  5. When vegetables begin to soften, after about 10 minutes, mix in coconut milk, sunflower seed butter, apple cider vinegar, sea salt, fish sauce, and coconut aminos.  
  6. Stir in cooked chicken and cooked spaghetti squash. Continue to let cook for a couple minutes to let flavors blend together.  
  7. Top with green onions and additional cashews. Serve with lemon wedge.