Guilt-Free Spaghetti Squash Pad Thai

This guilt-free Spaghetti Press Pad Siamese instruction that tastes so awing, you'd almost declare it's the sincere action.

Pad Asiatic mightiness meet be my challenger saucer on the uncastrated follower. In fact, when I was enceinte, it was one of the few things I could eat and stronghold downwards.

Tho' I mostly abstain grain, I'm a self-confessed playwright and playwright noodle junky. Yet, sometimes I cut hindmost on all grains when I start to perceive my jeans deed snug.

This Spaghetti Squeeze Pad Asian direction is the perfect compromise, because it doesn't sensing suchlike a compromise at all! Seriously, this lug is out-of-this-word amazing.

Ingredients

• 1/2 spaghetti squash
• 1 cup chopped rotisserie chicken
• 1 onion sliced
• 4 eggs
• 1/3 cup pad thai sauce
• 1/3 cup cashews chopped
• 1/4 cup green onion chopped

Instructions

1. Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicon baking mat and bake for 45 minutes.
2. Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
3. In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil). Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
4. To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
5. Add spaghetti squash, Pad Thai sauce, eggs, onions and toss to coat evenly. Remove from heat and garnish with green onion and chopped cashews.

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