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Spaghetti squash pad thai recipe

Spaghetti squash pad thai
Spaghetti squash pad thai
Lexi’s Clean Kitchen

Switch over to a healthier alternative of your favorite Asian dish with this recipe.

3 cups spaghetti squash
2 garlic cloves, minced
½ red onion, chopped
½ cup mushrooms, chopped
½ cup carrots, chopped
½ cup sprouts
½ cup scallions, chopped
10-20 shrimps
2 chicken breasts, shredded
2 eggs
1 tbsp. olive oil

Sauce Ingredients
2 tbsp. Coconut Aminos
3 tbsp. rice vinegar
1 tsp. red pepper flakes
1 tsp. garlic powder

Preheat oven to 350º. Roast your squash. While it is roasting, combine your sauce ingredients in a medium bowl. Set both aside. Over medium heat, combine olive oil, garlic, onion, mushrooms, carrots, sprouts, and scallions. Cook for several minutes, then add in the shrimp and chicken. Once the meats have cooked, stir in the spaghetti squash and the sauce you made earlier. In your pan, form a ring with the veggies, leaving a hole in the center. Add your eggs to this hole, cooking all the way through before stirring into the veggies.

Recipe from Lexi’s Clean Kitchen