Even if you aren’t watching your weight, this low-carb recipe is excellent and filling. This recipe, which is tasty and spicy, is usually a hit!
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 small spaghetti squash, halved and seeded
- 1 ½ cups chicken broth
- 3 tablespoons peanut butter
- 1 tablespoon chile-garlic sauce
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon oyster sauce
- 1 teaspoon minced fresh ginger
- 1 teaspoon sesame oil
- ¼ teaspoon ground black pepper
- 3 tablespoons cold water
- 1 tablespoon cornstarch
- 2 tablespoons olive oil
- 1 (12 ounce) package broccoli coleslaw mix
- 1 zucchini, diced
- 1 red bell pepper, diced
- ½ cup sliced green onions
- ¼ cup chopped fresh cilantro
- 2 cubed cooked chicken breasts
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
- Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
- Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
- Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
- This dish is easily adaptable. Any vegetable on hand can be added or substituted. You can use bean sprouts instead of spaghetti squash, and you can add to or substitute any protein for the chicken — beef, pork, and shrimp all work well.
Nutrition Facts
| Calories | 441 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 5 g |
| Protein | 36 g |
| Saturated Fat | 5 g |
| Sodium | 887 mg |
| Sugars | 6 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this recipe. I added a bit of sriracha because I like spicy food but it was great even before that addition.
One of our favorite dishes! We add extra protein and veges (matchstick carrots, peppers, onions, garlic, zucchini) which means extra sauce, too. I agree with recommendation on preparing spaghetti squash separately. Roasted peanuts are a good addition for a little crunch. My retired husband likes the leftovers for his lunch. I also add a bit of lime and sometimes add curry paste.
This dish had just the right amount of heat for us. I used sesame oil instead of olive oil for the vegetables because I wanted to finish off a bottle. To finish it, I sprinkled some chopped peanuts on top for more texture, but otherwise made as directed. You don’t really need the chicken, so I’ll skip it next time. I will also probably try the squeeze of lime, others have suggested, to brighten it up but it is delicious as written.
It didn’t turn out exactly how I had hoped because I didn’t have the vegetables prepared beforehand, but my family ate all but one small serving so I was happy. I will be prepared and try again.
Great recipe Loved the sauce. I have made this twice already. Once added rotisserie chicken excellent and reheats well.
Good but nothing like Pad Thai. Thanks to the reviewer who recommended not stirring the squash into the sauce.
My family and I loved this! I made a few changes out of necessity ( used teriyaki sauce instead of soy and no cilantro) added red pepper flakes because I cook Thai and know our spicy level, and For next time I would for personal preference reduce chicken broth a few ounces, and stir fry the vegetables a little less time. So good!
This is hands down one of our favorite recipes. However, I would say the prep time is more like 45 minutes (def if you have kids AKA hinder helpers). But seriously, this is such a tasty and healthy meal…everyone is happy!
This recipe is really good. I think it could be very forgiving in regards to the veggies used. Can be spiced up if desired. My main take away is that it was a great option for spaghetti squash! I cooked the squash ahead of time. Warmed it up in the microwave. I placed the squash on the plate and topped with the veggies/meat mixture. No leftovers!
Made it just as written and loved it! My only suggestion would be to add more veggies or cut back a little on the sauce. A quick (if you’ve already got the squash cooked) and easy weeknight recipe. Will definitely make this again.
I made several omissions/substitutions just based on what I had in my pantry. I did not have fish or oyster sauce. I am sure that leaving them out changed the flavor profile a lot, but on the plus side it made it vegan (for those who need that), and still delicious. Instead I added an additional tablespoon of soy sauce. I used vegetable broth instead of chicken broth and omitted the chicken, because I am vegetarian. I also did not have chili garlic sauce but I know from experience that siracha + garlic powder will work. You need less siracha though because it is spicier. I made noodles on the side for those who prefer that (I have kids), and left the spaghetti squash seperate from the sauce and veggies. I sliced broccoli into matchsticks for the vegggie, along with a diced onion. I had a huge broccoli head so I decided not to add any additional veggies. The sauce with the just barely crunchy squash noodles was a satisfying combo. I would suggest adding tofu or something of you omit the chicken because I realized once I was eating that it really could use more proten. My favorite recipies are versatile and can take a good amount of tweaking. This one seems to fit the bill. Despite my changing it a good deal it was delicious.
Excellent recipe, loved it!!
Yummy! Didn’t have the fish sauce and changed the protein for vegetarian version but it was still delicious
It didn’t taste like Pad Thai to me, but the sauce was really good. Followed the recipe to the T, grilled the chicken and added a squeeze of fresh lime juice which brightened it up! Super easy.
My family loved it
Loved this. My husband was impressed and said it was the best thing I’d ever made. Substituted shrimps for chicken and served in the squash shell.
Excellent recipe! Substitutions because I don’t have all the ingredients: – 1T garlic-chile sauce – subbed 1T red curry paste and 1t minced garlic – 1T oyster sauce – subbed 1T sriracha sauce – 1T Fish sauce- subbed 1T Hoisin sauce Added: 1T extra peanut butter and 1T Brown Sugar to make extra yummy.
I will definitely make this again. It was a great low carb dish. My family is so sick of chicken all the time so this was a great way to give them something different. The whole family loved it!
This was great! I used baked tofu
One of my family’s favorite dishes!
Very very good! Beautiful flavors. Didn’t even miss the noodles!!