Spaghetti Squash Pad Thai

• 1 small spaghetti squash
• 3 tablespoons lime juice
• 3 tablespoons fish sauce
• 1/4 cup Thai sweet chili sauce
• 1/4 cup peanut butter
• 2 tablespoons olive oil, divided
• 1 pound raw shrimp, peeled and deveined
• 1 pinch salt
• 3 green onion, sliced rather thick
• 1-2 garlic cloves, chopped
• 8 ounces fresh bean sprouts
• cilantro, green onions, peanuts for garnish

1. To cook the squash, cut in half lengthwise and scoop out the seeds. Place cut side down on a foil-lined baking sheet that has been sprayed with cooking spray. Bake in a 375 degree oven until it is tender, about 30 minutes. Or, place the squash cut side down in a microwave-safe dish; cover loosely with plastic wrap, and cook for about 10 minutes. Remove the cooked strands of squash with a fork.
2. Create a sauce by whisking the lime juice, fish sauce, Thai chili sauce and peanut butter in a small bowl. Set aside.
3. Heat a wok or large skillet over high heat. Add 1 tablespoon peanut oil. Once the oil starts to shimmer, add the shrimp. Season with salt. While stirring constantly, cook for a couple of minutes, until pink. Remove the shrimp from the pan; place in a medium bowl, and set aside.
4. Heat the other tablespoon of oil in the pan. Add green onions and garlic. Cook for one minute. Add the following ingredients and toss after each addition: spaghetti squash, sauce, bean sprouts and shrimp. While tossing everything, cook for one additional minute. Transfer to a serving platter. Garnish with cilantro, green onion and peanuts.

squash, lime juice, fish sauce, sweet chili sauce, peanut butter, olive oil, shrimp, salt, green onion, garlic, fresh bean sprouts, cilantro

Taken from food52.com/recipes/19448-spaghetti-squash-pad-thai (may not work)