Pad Thai with Spaghetti Squash

Autumn is prime time squash season. Why not turn the beautiful vegetable into a crave-worthy pad thai? This recipe is the perfect dish to cuddle up to on a crisp fall evening. It’s a much healthier version of your favorite takeout order, and is nut free for those with allergies! With some simple substitutions it can even be vegetarian or vegan. Give it a try!




  • 1 Heaping Tbsp Sunflower Butter
  • 2 Tbsp Honey
  • 2 Tbsp Lime Juice
  • 1 ½ Tbsp Rice Wine Vinegar
  • ¼ cup Low Sodium Soy Sauce
  • 1 ½ Tbsp Dark Brown Sugar
  • 1 tsp Sriracha (or to taste)

Pad Thai

  • 1 Large Spaghetti Squash
  • 2 Medium Sized Chicken Breasts (substitute with Tofu to make it vegan!)
  • 1 cup carrots
  • 1 cup bell pepper
  • 1 cup radishes
  • 1, 8 oz can sliced water chestnuts
  • 1 tsp minced garlic
  • Salt, Pepper
  • Olive Oil


  • 3 Scallions
  • ¼ cup Edamame


Preparing the sauce and cutting all of the vegetables prior to cooking will create better ease in the cooking process.

  1. In a small bowl, add the sunflower butter, honey, lime juice, rice wine vinegar, soy sauce, and brown sugar. Stir until well combined.
  2. Julienne or cut the carrots, bell pepper, and radishes into 1 ½ inch long matchstick slices
  3. Chop the scallions
  4. Finely chop the edamame
  5. Mince the garlic
  6. Cube the chicken breast into 1 inch portions


  1.  Pierce several holes into the surface of the spaghetti squash with a fork or knife. Place the squash, whole, onto a plate and into the microwave. Microwave the squash until tender, approximately 10-15 minutes. When the squash feels tender to the touch it is done. Slice it down the middle making two halves. Scrape the seeds out of the center and discard the seeds.
  2. While the squash cooks, place 2 tablespoons of olive oil into a large saute pan. Cook the cubed chicken on medium to high heat until done, approximately 7-9 minutes depending on how large the cubes are. Sprinkle lightly with salt and pepper.
  3. In a small saucepan, add the sauce created in step 1. Heat on medium until the sauce begins to bubble and take off the heat.
  4. When the chicken is done, place it in a separate bowl to rest.
  5. Into the same pan, add 2 more tablespoons of olive oil. Add the carrots, bell pepper, and radishes and cook for 5 minutes.
  6. Add the garlic and continue cooking for another 1-2 minutes or until the vegetables are al dente or slightly soft.
  7. To the pan add the chicken, water chestnuts, and the sauce and cook for 1-2 minutes until the sauce just begins to bubble.
  8. Scrape the flesh of the spaghetti squash with a fork to create long threads resembling noodles. Place the spaghetti squash noodles into the pan and stir until it appears well incorporated and take off the heat.
  9. Top with edamame and scallions and enjoy!


Guest Bloggers: James Madison Dietetics

Alexandra Balbontin, Taylor Coleman, Julia Danisewicz, Emily Salvaggio, and Taylor Singleton