Chicken and Spaghetti Squash Pad Thai
December 31st, 2012
Chicken and Spaghetti Squash Pad Thai
Servings
4
Ingredients
- 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
Servings:
Units:
Instructions
- Preheat oven to 350 degrees F.
- 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.
- Heat large pan with coconut oil over medium heat. Add onions and cook for 3-5 minutes.
- Add garlic and ginger. Cook for a couple minutes then add carrots, snap peas, radishes and cashews.
- 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.
- Stir in cooked chicken and cooked spaghetti squash. Continue to let cook for a couple minutes to let flavors blend together.
- Top with green onions and additional cashews. Serve with lemon wedge.
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