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Tender squash strands meet colorful veggies in this delicious squash-based Pad Thai twist. We've switched up the traditional Thai comfort food by using healthy spaghetti squash instead of noodles, paired with juicy chicken and a flavorful sauce that brings authentic taste without loading up on carbs.
Nobody in my house thought squash could stand in for traditional noodles at first. Now it's our go-to Thursday meal. Getting those squash strands just right—tender enough to soak up all that yummy sauce—makes all the difference.
Key Ingredient Breakdown
- Spaghetti squash: Look for ones that seem heavy and have a solid, off-white exterior. Stay away from any with mushy areas or greenish spots
- Chicken breasts: Go for fresh cuts of similar thickness for consistent cooking. Wipe them dry before adding seasoning to get better color
- Natural peanut butter: Stick with simple, freshly-ground options to get the right flavor and texture in your sauce
Putting Your Dish Together
- Getting The Squash Ready:
- Slice carefully down the middle lengthwise to get even strands later. Poke some holes with a fork so steam can escape properly.
- Making Your Sauce:
- Start by mixing all wet ingredients, stirring hard to break up the peanut butter chunks. Give it a taste and tweak the flavors before pouring it into your cooking pan.
- Cooking Your Meat:
- Make sure your pan is really hot before adding chicken pieces. Let them sit until they turn golden brown on one side before flipping them over.
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I was raised in a family that cared about eating well, so we often used spaghetti squash instead of pasta. Its gentle sweetness works really well with the rich, savory sauce in this dish.
Tasty Serving Suggestions
Add some fresh lime pieces and crunchy bean sprouts on the side. You might want to put out crushed peanuts and hot sauce too, so everyone can make their portion as spicy as they want.
Adjustments For Different Diets
Make it meat-free by swapping chicken for crispy tofu or tempeh chunks. If you're watching carbs, use monk fruit instead of honey to sweeten the sauce.
Storage Tips
Pop any extra food in a sealed container and eat within three days. When you warm it up, add a tiny bit of water to the pan so the veggies don't dry out.
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I've tried tons of healthy swaps for classic dishes over the years, but this squash-based Pad Thai really stands out. Sometimes the substitute version can actually taste better than the original while giving you way more nutrients too.
Frequently Asked Questions
- → Can I turn this into a vegetarian meal?
- Sure thing, just leave out the chicken and throw in more veggies or tofu for your protein fix.
- → How do I stop the squash from turning soggy?
- Just cook the squash until it's barely tender and don't overdo it. Poke it with a fork to check for strands that are soft but still have a bit of bite.
- → Can I mix up the sauce beforehand?
- Absolutely, you can make the sauce up to 3 days early and keep it in the fridge.
- → What works instead of shishito peppers?
- You can go with bell peppers or jalapeños, just adjust how much you use based on how spicy you want it.
- → How long will leftovers stay good?
- Pop leftovers in an airtight container and they'll last up to 3 days in the fridge. Warm them up gently so your veggies don't go limp.