I LOVE Pad Thai, but it’s high in the starch department and low in the veg. My solution? Spaghetti squash Pad Thai! I was given a recipe for this a year or so ago and as per usual I tweaked it. Here is my tweaked version! Start to finish cook time is 30 minutes. Serves 4.

1 medium spaghetti squash
1/2 red onion, minced
3 cloves of garlic, minced
1C matchstick carrots
2C bean sprouts
2C mushrooms, chopped
5 green onions, chopped
1T sesame oil
5T coconut aminos
8T rice vinegar
1t hot chili flakes
1t garlic powder
1 1/2C chopped chicken (I bought a roast chicken at Costco and am now also making stock- yum)
4 eggs

Cook your spaghetti squash (this can be done by puncturing it all over and putting it whole in the microwave for 5 minutes, turning and another 5 minutes OR in the oven – google for detailed instructions). In a large skillet add sesame oil on med heat. Cook the onion & garlic until aromatic. Add in carrots, green onions (set aside a few to garnish), sprouts & mushrooms & cook. Add in cooked spaghetti squash. Stir to combine. Add in cooked chicken & liquids/ spices. Mix. Create a crater in the middle of the pan & add eggs. Stir & cook thoroughly. Serve with a few of the green onions. You could also garnish with peanuts. Add additional coconut aminos or bragg as desired.