Spaghetti Squash Pad Thai

Start by cutting one large spaghetti squash long ways and de seeding it. Drizzle with some oil and bake cut side down for about 40 minutes or until “spaghetti” easily flakes off with a fork. While that cooks, chop your veggies. I did 3 cloves of garlic, one red bell pepper, 1 cup broccoli, 1/2 cup bean sprouts, and 1/4 cup green onion. Heat about a tbsp of sesame oil in a large pan or wok and add 1/2 lb of chicken breast cut into bite size pieces. Cook for 3-4 minutes then flip and add your veggies. Cook for an additional 3-4 minutes. Push chicken and veggies to the side of the pan and add 3 whisked eggs. Scramble them up until they are fully cooked. For the sauce, add in 1 1/2 tbsp peanut butter, 2 tbsp soy sauce or coconut aminos, 1 tbsp @bibigousa hot sweet sauce (or any sweet chili sauce), 1 tbsp oyster sauce, and juice from one small lime. Add sriracha or sambal for a kick. Stir everything until it’s combined. Add your spaghetti squash in a bowl and top with the chicken, veggies and sauce. I kept the noodles separate to avoid the sauce getting too watery. Top with more lime, bean sprouts, green onion, cilantro, sesame seeds, sambal and crushed peanuts.