Spaghetti Squash Pad Thai

A healthy and delicious twist on traditional Pad Thai using spaghetti squash instead of noodles.

Ingredients - Serves 4

Preheat the oven to 400°F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place the squash halves on a baking sheet, cut side down, and roast for 30-40 minutes, or until the flesh is tender.
Remove the squash from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
In a small bowl, whisk together the soy sauce, fish sauce, tamarind paste, brown sugar, and crushed red pepper flakes. Set aside.
Heat the peanut oil in a large skillet or wok over medium-high heat.
Add the chicken and shrimp to the skillet and cook until they are cooked through, about 5-7 minutes.
Push the chicken and shrimp to one side of the skillet and add the beaten eggs to the other side. Scramble the eggs until cooked.
Add the garlic, green onions, bean sprouts, and carrots to the skillet. Cook for 2-3 minutes, until the vegetables are slightly softened.
Add the spaghetti squash strands to the skillet and pour the sauce over everything. Toss to combine and cook for an additional 2-3 minutes.
Remove from heat and garnish with chopped peanuts and cilantro.
Serve hot with lime wedges on the side.