-Make sure to buy a large spaghetti squash for the recipe; if the squash are small, use two.
-When portioning the meals, give yourself a hefty portion of squash and top with a good amount of peanuts to make for a filling serving.
-This recipe work for many diets: vegetarian, vegan, gluten-free, and dairy-free, with the potential to convert skeptics to eating squash.
Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon then sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into "noodles". Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture.
Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper then mince 4 cloves garlic. Thinly slice 4 green onions then in a small bowl, beat together 2 eggs. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro.
When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches kosher salt and toss together then pour on the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion. Eat Pad Thai. Yum!