Chicken and Spaghetti Squash Pad Thai

Chicken and Spaghetti Squash Pad Thai




  • 1 medium spaghetti squash
  • 2 Tbsp coconut oil plus more for greasing
  • 1 large sweet onion roughly chopped
  • 3 cloves garlic minced
  • 1 inch piece of ginger peeled and minced
  • 4 carrots peeled and sliced thinly
  • 8 ounces sugar snap peas ends chopped off and discarded
  • 1 cup radishes thinly sliced
  • 1/3 cup cashews crushed
  • 1/4 cup unsweetened coconut milk
  • 3 Tbsp sunflower seed butter
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1 Tbsp gluten-free fish sauce
  • 1 Tbsp coconut aminos
  • 2 cooked chicken breasts chopped or shredded
  • 4 Tbsp green onions sliced, for garnish
  • 4-6 lemon wedges for garnish


  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.