Spaghetti Squash Pad Thai

Pad Thai Sauce

2 Tbsp. lime juice

2 cloves garlic, minced

2 Tbsp. ketchup

1 Tbsp. chili paste

1 tsp. soy sauce

2 Tbsp. peanut butter

2 Tbsp. fish sauce

1 Tbsp. rice wine vinegar

1 tsp. sugar

1 spaghetti squash

1 Tbsp. olive oil

1 onion, diced

1 cup chopped rotisserie chicken

4 eggs

3 green onions, sliced into 1-inch pieces

1/3 cup chopped peanuts

1 cup bean sprouts

 In a small bowl, whisk together lime juice, garlic, ketchup, chili paste, soy sauce, peanut butter, fish sauce, rice wine vinegar and sugar. Set aside.

Poke holes in squash and microwave for 10 to 12 minutes, until soft. Carefully cut in half, remove seeds and shred with a fork.

In a large pan over medium heat, add olive oil and onion. Cook until onions are caramelized. Add chicken and stir. Make a well in chicken mixture, add eggs and scramble. Add spaghetti squash, Pad Thai sauce and green onions. Toss to coat evenly. Top with peanuts and bean sprouts and serve.