Replace rice noodles with shredded spaghetti squash in this lower carb recipe for pad Thai using leftover roast chicken.
This dish is easily adaptable and any vegetable on hand can be added or substituted. Bean sprouts can be substituted for spaghetti squash.
The sauce part of this is perfect! I added a little more heat to mine by adding a little more chili garlic and also some siracha. I just used whatever veggies I had in the fridge for the stir fry part. Do NOT mix the spaghetti squash into the overall mixture. It will get super gummy and turn into mush. Just layer some spaghetti squash down on your plate and then ladle the sauce/veggie/meat mixture on top. This made way closer to 6 servings for me. When putting it into a calorie calculator it would be about 225 calories per serving! - 16 Jan 2015 (Review from Allrecipes US | Canada)
This recipe is a great alternative to other spaghetti squash recipes, and useful for items in my fridge and pantry. I used bean sprouts, snap peas, minced ginger, and zucchini. Used half of a spaghetti squash left over from another recipe, reheated in microwave. Subbed minced garlic and a bit of red curry paste for the chile-garlic sauce. Very good. - 29 Nov 2014 (Review from Allrecipes US | Canada)
You made me love spaghetti squash! I microwaved the squash for 8 minutes after poking with a fork. I didn't have any broccoli slaw so I used some cabbage instead, can't wait to try it with the slaw.I also added some basil. I can't believe anyone would think the sauce was bland, much less add sugar! Thank you for sharing a fantastic receipe. We will definitely be making this again. - 09 Jan 2015 (Review from Allrecipes US | Canada)