Spaghetti Squash Pad Thai


1 medium-sized spaghetti squash
2 tb avocado oil
6 oz pre cooked chicken
2 cloves garlic, crushed
1 small red onion, diced
1 cup broccoli slaw
1/2 cup bean sprouts
2 tb coconut aminos
2 tb sunflower seed butter
1 tsp sriracha
1/2 teaspoon garlic
½ tsp ginger
2 tablespoons pepita seeds for garnish
lime, for garnish


  1. Preheat oven to 350°F.
  2. Roast spaghetti squash.
  3. Heat a large pan over medium-high heat.
  4. Add a splash of coconut aminos and then add garlic, onion, and broccoli slaw. Cook until soft, about 5-7 minutes.
  5. Add in bean sprouts, 3 cups of the cooked spaghetti squash, and the cooked chicken
  6. Lower heat and add sunflower seed butter, sriracha and remaining spices. Stir to combine.
  7. Taste and adjust spices as needed.
  8. Serve immediately with lime and pepitas.

Time & money saver

Use fully cooked chicken or shrimp.
Buy pre-cut veggies; garlic, onion and carrot.
Buy a single pack of sunflower seed butter if you don’t intend to use the full jar.

Quick & Easy, Wheat/Gluten-Free, Dairy-Free 

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