Spaghetti Squash Pad Thai

Ingredients

• Spaghetti squash (1 medium)
• Peanut oil (2 tablespoons)
• Shrimp, peeled and deveined (1/2 pound)
• Chicken breast, thinly sliced (1/2 pound)
• Eggs (2, beaten)
• Garlic, minced (3 cloves)
• Carrots, julienned (1 cup)
• Bean sprouts (1 cup)
• Green onions, chopped (1/2 cup)
• Cilantro, chopped (1/4 cup)
• Peanuts, crushed (1/4 cup)
• Lime, cut into wedges (1)
• Brown sugar (2 tablespoons)
• Tamarind paste (1 tablespoon)
• Fish sauce (2 tablespoons)
• Soy sauce (2 tablespoons)
• Crushed red pepper flakes (1 teaspoon)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves cut side down on a baking sheet.
3. Roast in the preheated oven for 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
4. Remove the squash from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands and set aside.
5. In a small bowl, whisk together the soy sauce, fish sauce, tamarind paste, brown sugar, and crushed red pepper flakes to create the sauce. Set aside.
6. Heat the peanut oil in a large skillet or wok over medium-high heat. Add the sliced chicken and shrimp, cooking until both are cooked through, about 5-7 minutes.
7. Push the chicken and shrimp to one side of the skillet. Pour the beaten eggs into the other side and scramble until fully cooked.
8. Add the minced garlic, chopped green onions, julienned carrots, and bean sprouts to the skillet. Cook for an additional 2-3 minutes until the vegetables are slightly softened.
9. Toss the spaghetti squash strands into the skillet and pour the sauce over everything. Stir well to combine and cook for another 2-3 minutes until heated through.
10. Remove from heat and garnish with crushed peanuts and chopped cilantro.
11. Serve hot with lime wedges on the side for an extra burst of flavor.