I love spaghetti squash. Why no one introduced this vegetable to me before my mid-20s is a mystery, however I am grateful for its existence now.

Typically, I cook Italian-style spaghetti squash, which makes sense because of its name. But I have learned that these noodle-like strands are really great to sub in with a variety of flavors. Enter Pad Thai.

Ingredients
Half of a large cooked spaghetti squash
1 large carrot, peeled and shredded
1 peeled and sliced zucchini
1-2 minced garlic cloves
2 cups shredded romaine lettuce
1 cup coconut milk
1 teaspoon cilantro
1/4 cup low sodium soy sauce
2 tablespoons red wine vinegar
1 tablespoons white cooking wine
1-2 tablespoons sriracha
1 tablespoon honey or agave
1 lb. boneless/skinless chicken breast, cubed
1/4 cup chopped peanuts
nonstick cooking spray

serves 4
approximately 15 min prep, 20 min cooking time

To cook the spaghetti squash, cut it longways with a sharp knife and scoop out the guts and seeds. Brush with olive oil and sprinkle with pepper. Roast in the oven on 375 for about 40 minutes. Once it’s done, wait 15 minutes for it to cool then use a fork to shred the inside. Set noodles aside. (this recipe only calls for use of one half of a large squash, if you have a small squash or are serving more people, you may way to use the whole thing)

Trim and cube the chicken while heating a nonstick pan on the stove. Once hot, add chicken to the pan.

While chicken is cooking, make the sauce by whisking soy sauce, red wine vinegar, cooking wine, hot sauce and honey together. Set aside.

Once chicken is cooked, turn heat slightly down and add the garlic, shredded carrot and sliced zucchini.

Once veggies soften, add in cooked spaghetti squash and stir in sauce. Cook about 2 minutes.

Pour in coconut milk and add romaine lettuce. Cook for about 1 minute then stir in cilantro. Cook for another minute.

Once complete, remove from heat, top with peanuts and serve.

Let me know how you like this dish, share your comments and photos on Instagram with #kitchendweller.