Spaghetti Squash Pad Thai

Serves 4

1 Medium Spaghetti Squash, Cut in Half and Seeded
2 TSP Extra Virgin Olive Oil

1 LB of Chicken Breast or Shrimp or Tofu
1 TSP Extra Virgin Olive Oil

1/4 C Lime Juice or tamarind sauce
1 1/2 TBSP Fish Sauce
1 1/2 Soy Sauce
3 TBSP Cane Sugar
1 TBSP Chili Sauce
2 TBSP Peanut Butter

2 Shallots, Diced
3 Garlic, Diced
3/4 C Carrots, Julienned
2 Eggs, Beaten

5 Green Onions, Sliced
1/4 Cilantro, Chopped
1/4 Peanuts, Chopped/Whole and Lightly Salted

1. Preheat oven 450. Brush or spray flesh of the squash and bake on cookie sheet for 45 minutes face down. Then scrape squash with a fork.

2. In a pan, add oil to medium heat: cook chicken/tofu for 10-12 minutes or until cooked thoroughly, and shrimp cooks for 5 minutes or until boths sides are pink.

3. In a small sauce pot, simmer lime juice, fish sauce, soy sauce, cane sugar, chili sauce, and peanut butter.

4. Once protein is cooked, saute shallots, garlic, and carrot for a minute.

5. Then push vegetables to the side of the pan, and scramble the eggs.

6. Squash should be done by then add it to the protein and vegetables, and then mix in the sauce.

7. Finally serve and top with cilantro, green onion, peanuts, and enjoy!