Spaghetti Squash Pad Thai

We were organized enough to make this Spaghetti Squash Pad Thai from the myfitnesspal website after returning from a camping trip. We have a new found love for squash of all types. They're so healthy and make such great replacements for pasta (which makes me lethargic).

Unfortunately, there are no pictures because we were too hungry.

Ingredients:

• 1 pound Skinless, Boneless Chicken Breast
• 1 large Spaghetti Squash
• 2 large Carrots, grated
• 1 Red Bell Pepper, thinly sliced
• 4 Green Onions, thinly sliced + more for garnish
• 3 Garlic Cloves, minced
• 1/4 cup Cilantro, plus more for garnish
• 1/3 cup chopped Unsalted Peanuts
• 2 tablespoons Extra Virgin Olive Oil

For the sauce:

• 1/4 cup Chicken Broth
• 1/4 cup Rice Vinegar (or substitute White Vinegar)
• 2 tablespoons Lime Juice (if you roll the lime really hard before cutting in, you should be able to squeeze enough from one lime)
• 3 tablespoons Honey
• 1/4 cup soy sauce
• 1 teaspoon Sesame Oil
• 1/4 teaspoon Pepper

Directions:

1. Preheat oven to 350 degrees. Cut spaghetti squash in half lengthwise and scoop out seeds and guts. Drizzle the flesh side with olive oil and place face down on a baking sheet. Bake for about 45 minutes (until a fork slides in easily).
2. When the squash is done, remove it from the oven and let it cool for about 5-10 minutes. When it is cool enough to handle, use a fork to scrape out all of the spaghetti squash, until all you have left is the skin. Set the squash in a colander for about 10 minutes to drain all of the excess moisture.
3. Make the sauce by combining all sauce ingredients in a small saucepan and warming over medium-low heat. It does not need to boil. Keep it warm while you prepare the rest of the meal.
4. Grate, slice, and chop the vegetables (peppers, carrots, green onions and garlic). If your peanuts are not chopped, chop them now, before you contaminate your cutting board with raw chicken.
5. Cut the chicken into small pieces and season with a pinch of salt and pepper. Cook in a large skillet over medium-high heat with 2 tbsp of olive oil. Stir occasionally until the chicken is lightly brown.
6. Add the vegetables and saute for about 3-4 minutes, until vegetables are tender-crisp. Add the drained spaghetti squash and the sauce to the skillet and stir until evenly distributed.
7. Remove from heat and stir in the peanuts and cilantro.
8. Garnish with more green onions and cilantro.
9. And of course, add sriracha to taste.