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Spaghetti Squash Pad Thai

Posted by Maggie Morgan on


Pad Thai is an extremely calorically dense food, but that doesn’t mean you shouldn’t be able to enjoy it when being calorie-conscious. Try this alternative made with spaghetti squash for a low-cal, guilt-free version.

What you will need:

  • 1 medium spaghetti squash 
  • PAM cooking spray 
  • 1 garlic clove
  • 1 cup bok choi
  • 1/2 cup shredded carrots
  • Chicken (or tofu or shrimp)
  • 1 tbsp peanut butter 
  • 1 tbsp soy sauce
  • Green onion, lime, chopped peanuts (optional for garnish)

What to do: 

Cut a medium sized spaghetti squash in half, and scoop out the seeds. Microwave 1 half with the cut side up for 5 minutes at a time, until it's soft and you are able to fork out the ‘noodles.’  In a frying pan sprayed with PAM cooking spray, fry garlic and add 1 cup of chopped bok choi and 1/2 cup of shredded carrots. Add cooked chicken, tofu or shrimp to the pan, followed by the forked out spaghetti squash and let everything heat up.  Once hot, add 1 tbsp of peanut butter and 1 tbsp of soy sauce - mix well. Transfer to a plate and garnish with green onion, lime and chopped peanuts (optional).


About the author

Maggie Morgan is a competitive powerlifter and former bodybuilder, as well as a devoted macro-counter. She’s passionate about lifting and all things flexible dieting (mostly donuts). She is a nutrition and fitness coach at Maggie Morgan Fitness, and hopes to share her learned knowledge with as many people as possible. www.maggiemorganfitness.com 


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