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!


  • 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


  1. Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicone baking mat and bake for 45 minutes.
  2. Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
  3. In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil). Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
  4. To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
  5. Add spaghetti squash, Pad Thai sauce, eggs, onions and toss to coat evenly. Remove from heat and garnish with green onion and chopped cashews.


  • To make a this recipe a Paleo Pad Thai, omit the cashews and try a Paleo Pad Thai sauce alternative like this one from Well Fed.
  • Save money and make your own rotisserie style chicken.
  • Cook your spaghetti squash in advance to save time.
  • Use both halves of the spaghetti squash and double the other ingredients to serve 4-6.