Spaghetti Squash Pad Thai (Low Carb)

1. Preheat oven to 400°F (200°C). Cut one large spaghetti squash lengthwise and remove the seeds. Drizzle the cut sides with a little oil and place cut-side down on a baking sheet. Bake for about 40 minutes, or until the "spaghetti" easily flakes off with a fork.
2. While the squash bakes, prepare your vegetables. Mince 3 cloves of garlic, chop 1 red bell pepper, roughly chop 1 cup of broccoli, and slice 1/4 cup of green onion. Set aside 1 cup of bean sprouts for cooking and the remaining 1/2 cup for topping, along with some extra green onion.
3. Heat 1 tablespoon of sesame oil in a large pan or wok over medium-high heat. Add 1/2 lb of chicken breast, cut into bite-sized pieces, and cook for 3-4 minutes until lightly browned. Flip the chicken and add the chopped bell pepper, broccoli, and 1 cup of bean sprouts. Cook for an additional 3-4 minutes until vegetables are slightly tender-crisp.
4. Push the chicken and veggies to one side of the pan. Add 3 whisked eggs to the clear side of the pan and scramble them until fully cooked, then mix them in with the chicken and vegetables.
5. In a small bowl, whisk together 1 1/2 tablespoons peanut butter, 2 tablespoons soy sauce (or coconut aminos), 1 tablespoon hot sweet sauce, 1 tablespoon oyster sauce, and the juice from one small lime. Add sriracha or sambal to taste for a spicy kick.
6. Once the spaghetti squash is cooked, use a fork to scrape out the strands into a serving bowl. Pour the chicken, vegetable, and egg mixture over the spaghetti squash.
7. Drizzle the sauce over the top, stirring to combine. (Optional: keep the spaghetti squash separate from the sauce until serving to prevent it from becoming too watery.)
8. Garnish with additional lime wedges, bean sprouts, green onion, fresh cilantro, sesame seeds, and crushed peanuts. Add extra sambal if desired.