Pad Thai Spaghetti Squash

Serves 4


  • 1 medium sized spaghetti squash
  • 2 cloves garlic, crushed
  • ½ red onion, chopped
  • ½ cup mushrooms, chopped
  • ½ cup carrots, chopped
  • ½ cup sprouts
  • ½ cup green onions, chopped
  • 15 large shrimps
  • 2 chicken breasts, cooked and shredded
  • 2-3 organic eggs.


  • 2 tbsp. Braggs Liquid Aminos
  • 3 tbsp. rice vinegar
  • 1 tsp. red pepper flakes
  • 1 tsp. ground garlic

Preheat oven to 350 degrees F. Roast spaghetti squash and set aside. In a bowl mix together sauce ingredients and set aside. In a large sauce pan, sauté 1 tbsp. olive oil with garlic, red onion, mushrooms, carrots, sprouts, and scallions. Once cooked down, add shrimp and chicken and cook for 5-8 minutes, until meat is cooked. Add in spaghetti squash and sauce mixture, mix well to combine. Make a space in the center of your pan and add in 2 (or 3) eggs. Let cook and mix well throughout the mixture. Taste and adjust spices as desired. Serve and enjoy.

Recipe adapted from “Spaghetti Squash Pad Thai – Lexi’s Clean Kitchen.” Lexis Clean Kitchen. 24 May 2013. Web. 26 Oct. 2015. <>.


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