Spaghetti Squash Chicken Pad Thai

• large spaghetti squash↗1
• large chicken breast↗1
• eggs↗2
• cup sliced green onion1⁄4 cup
• cup diced white onion1⁄4 cup
• cup fresh bean sprouts or 1 cup matchstick carrot1 cup
• olive oil, divided↗2 tablespoons
• (11 1/2 ounce) jar thai peanut sauce1
• cup crushed peanuts (optional)↗1⁄2 cup

  (optional)

• teaspoon salt↗1⁄4 teaspoon
• teaspoon pepper↗1⁄4 teaspoon
• teaspoon garlic powder↗1⁄4 teaspoon
• teaspoon turmeric (optional)↗1⁄4 teaspoon

  (optional)

Step-by-step instructions

1. 1

   (You can do this part a day/days ahead).

2. 2

   Preheat the oven to 375 °F.

3. 3

   Cut spaghetti squash in half and scoop out seeds. Drizzle with 2 tablespoons olive oil, salt, and black pepper.

4. 4

   Line baking sheet with parchment paper.

5. 5

   Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30-45 minutes, depending how big the squash is, until fork tender. Let cool.

6. 6

   Once cool, scrape out the spaghetti squash using a fork. Place in a medium mixing bowl and set aside.

7. 7

   Pound the chicken to ½ inch thickness and chop into bite-sized pieces.

8. 8

   Heat remaining 2 tablespoons olive oil in large wok or pan until rippling. Season chicken to taste with salt, pepper, garlic and turmeric (if using).

9. 9

   Cook chicken over medium heat, stirring throughout until cooked through (about 6-8 minutes). Transfer chicken to a bowl and set aside.

10. 10

    Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break them up with a spoon.

11. 11

    Add the onions and cook until slightly soft, about 2 minutes.

12. 12

    Add chicken, carrots (or sprouts), and spaghetti squash. Pour sauce over entire mixture and stir until incorporated.

13. 13

    Top with peanuts.