Spaghetti Squash Pad Thai

🧂 Ingredients

• 1 Medium Spaghetti Squash
• 1 lb. Chicken

  diced into cubes
• 1/2 cup Red pepper

  diced
• 3 Green Onions
• 1/3 cup Carrots
• 2 cloves Garlic

  minced
• 2 tsp Ginger

  minced
• 1/3 cup Soy Sauce

  or coconut aminos
• 1 Tbsp. Peanut Butter

  or almond butter
• 1/2 Lime

  juiced
• 1 Tbsp. Water
• 1 Tbsp. Rice Wine Vinegar
• 1 Tbsp. Chili Paste
• 2 Eggs

  beaten
• Sesame oil

  for cooking the chicken

Instructions

• 1 Start by preparing your squash either by roasting (this can take up to an hour)
  or microwaving (do this if your in a hurry). To roast: cut the squash in half
  and sprinkle with olive oil, salt, and pepper. Place face down on a baking sheet
  and bake till tender for 45-60 minutes at 400 F. To Microwave (my preferred
  method): Slice in half, remove the seeds and place face down in a microwaveable
  safe dish. Add about a cup of water and then microwave till tender 5-10 minutes
  depending on the thickness. Once tender, carefully (it's hot) scoop the insides
  out and set aside.
• 2 Combine the soy sauce, peanut butter, rice wine vinegar, lime juice, chili
  paste, and water in a bowl. Whisk until the almond butter is dissolved and the
  sauce becomes thicker.
• 3 Slice your chicken into 1 inch cubes. Season with salt and pepper. Dice the red
  pepper, green onion, and the carrots (julienne cut or buy pre-shredded). Mince
  the garlic and the ginger.
• 4 Add a little sesame oil (or use a high smoke point oil like avocado or
  grapeseed) to a wok or large heavy bottom cast iron skillet. Heat to
  medium-high.
• 5 Add the chicken and 1/4 cup of sauce. Cook the chicken completely stirring
  frequently.
• 6 Add the red pepper, green onion, garlic, and ginger (wait to add the carrots).
  Cook 1-2 minutes.
• 7 Move all the food in the pan to the side. Add the two beaten eggs and add the
  mixture into the open area in the pan. Allow it to set for a moment and then
  begin to scramble.
• 8 Mix everything together then add in the carrots (they cook fast) and the
  spaghetti squash.
• 9 Pour in the remaining sauce. Stir everything until fully coated in the sauce
  then remove it from the heat. Garnish with crushed peanuts or sliced almonds,
  cilantro, and sriracha!

Nutrition Info