Description
Instead of rice noodles, I'm packing my Chicken Pad Thai full of spaghetti squash for more vegetables. The result is a delicious lower carb, higher fat meal that still clocks in under 500 calories with over 40 g of protein. Not only is peanut butter perfect in the sauce, but the added fats, in combination with the lower carb content of the squash and the protein of the chicken, will help to minimize any spikes in your blood sugar. Protein, fat, and fiber all will give you a more steady glucose curve, as opposed to the added sugar and rice noodles typically found in Pad Thai
Time
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
1 hours
10 minutes
Cost
Total Cost:
Cost per Serving:
$2.48
Ingredients
Serving(s)
Squash
- 3 lb Spaghetti squash
- 1 tsp Extra virgin olive oil
- 1 tsp Salt
- 1 tsp Black pepper, ground
Chicken
- 2 lb Boneless skinless chicken breast
- 1 tsp Extra virgin olive oil
- 1 tsp Salt
- 1 tsp Black pepper, ground
Veggies
- 2 medium Bell pepper
- 2 medium Onion
- 1 tsp Extra virgin olive oil
Sauce
- 1/2 cup Natural peanut butter
- 1/4 cup Water
- 2 tbsp Lime juice
- 1 tbsp Sugar free syrup
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Ginger, ground
- 1/2 tsp Red pepper flakes
Instructions
Cook Mode Off: Prevents screen dimming
- Preheat your oven to 400F, and line a large cookie sheet with parchment paper
- Cut your squash in half lengthwise, and scoop out the seeds with a spoon. Season with oil, salt, and pepper
- Roast at 400F, cut side down, for about 1 hour, or until fork tender. Remove from the oven, flip over, and let steam out for 5 minutes
- Meanwhile, preheat a large pan over medium heat with oil. Cut your chicken into bite sized cubes, and add to the pan with salt and pepper. Sauté until fully cooked (165F), about 10 minutes, and set aside in a large bowl
- Heat the now empty pan over medium with oil. Cut your peppers and onions into a medium dice, and add to the pan. Cover and cook until soft and lightly browned, about 10 minutes. Set aside with the chicken
- Finally, whisk together your sauce in a medium bowl
- When everything is done cooking, fluff the spaghetti squash with a fork into the bowl. Mix until fully combined, and divide 6 ways
Nutrition Facts
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Total Fat: 18.7g (24 %)
Saturated Fat: 3.2g (16 %)
Polyunsaturated Fat: 3.6g
Monounsaturated Fat: 8.6g
Cholesterol: 110mg (37 %)
Sodium: 1161mg (50 %)
Total Carbohydrate: 34.5g (13 %)
Fiber: 8.0g (28 %)
Net Carbs: 24.7g
Total Sugar: 11.9g
Sugar Alcohol: 1.8g
Protein: 42.9g (86 %)
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Vitamin B12: 0.32mcg (13 %)
Vitamin D: 0.0mcg (0 %)
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Calcium: 103mg (8 %)
Iron: 2.54mg (14 %)
Magnesium: 129mg (31 %)
Potassium: 1146mg (24 %)
Sources of Inspiration
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