Gluten Free Spaghetti Squash Pad Thai


Pad Thai might just be my favorite dish on the entire planet. In fact, when I was pregnant, it was one of the few things I could eat and keep down! Though I generally avoid wheat, I’m a self-confessed rice and rice noodle addict. However, sometimes I cut back on all grains when I start to feel my jeans getting snug.

This Spaghetti Squash Pad Thai recipe is the perfect compromise, because it doesn’t taste like a compromise at all! Seriously, this stuff is out-of-this-word amazing!

Ingredients:


  • 1/2 spaghetti squash
  • 1 cup chopped rotisserie chicken
  • 1 onion sliced
  • 4 eggs
  • 1/3 cup pad thai sauce
  • 1/3 cup cashews chopped
  • 1/4 cup green onion chopped

Instructions:


  1. Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicon baking mat and bake for 45 minutes.
  2. Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
  3. Get full recipe==>>thesoccermomblog.com

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