Pad Thai Spaghetti Squash

Makes 4 servings (2 1/2 cups per serving)


  • 2 (4 lb.) spaghetti squash (yields about 8 cups of cooked squash) 
  • 1 Tbsp. coconut oil 
  • 1 lb. chicken breast, diced 
  • 1 Tbsp. ginger, minced 
  • 1 large clove garlic, minced 
  • 3 baby bok choy, chopped 
  • 1 large carrot, sliced 
  • ½ red chili pepper, minced 
  • 1 ½ Tbsp. low sodium soy sauce 
  • 1 Tbsp. rice vinegar 
  • 4 Tbsp. natural peanut butter 
  • ¼ cup water 
  • 2 green onions, chopped for garnish 
  • 2 Tbsp. roasted unsalted peanuts, chopped for garnish


  1. Preheat oven to 375°F. 
  2. Puncture skin of spaghetti squash with a knife on all sides and place in the preheated oven on a baking sheet for 1 hour and 20 minutes, or until soft when pierced. Flip halfway through baking time. Note: For shorter cooking time, cut squash in half lengthwise and cook face-down on a baking sheet in the oven for 40 minutes. 
  3. If not already prepared, chop and prepare vegetables, ginger, garlic, chili pepper. Chop chicken breasts into bite sized pieces. 
  4. Heat coconut oil in pan over medium-high heat and add chicken, ginger and garlic. Start to brown chicken pieces. After a minute or so, add bok choy, carrots and chili pepper. 
  5. After vegetables have started to soften, add soy sauce, rice vinegar and peanut butter. To create a thinner sauce, add water. Let simmer until the vegetables have fully softened. 
  6. Remove spaghetti squash from the oven and let cool before cutting in half lengthwise. After removing seeds and insides, use a fork to pull apart the stringy spaghetti squash. 
  7. Combine spaghetti squash and pad Thai mixture. Top with sliced green onion and chopped peanuts. Serve and enjoy!


Nutritional analysis per serving: 385 calories, 15.8 g fat, 23.9 g carbohydrate (18.2 g available carbohydrate), 5.7 g fibre, 34 g protein, 500 mg sodium 

My Viva Servings: 1 grain, 4 protein, 2 vegetable, 0 fruit, 1 fat, 0 dairy