Spaghetti Squash Chicken Pad Thai

I absolutely LOVE Pad Thai and really don't let myself have it too often... now I can. I saw a recipe in Fitness magazine that inspired this dish. I didn't really like their recipe so I read about 10 different recipes and came up with this. I can say it is pretty much like none of the others and my own. I hope you enjoy and enjoy guilt free :)

Ingredients:
1 small spaghetti squash aprrox. 1-1/2lbs
2 cups Chicken, cut into 1 inch pieces
2 T. Soy sauce (low
Sodium), divided
1 T. White rice vinegar
1/4 cup chicken broth
2 T fresh ground peanut butter**
2 T. Peanut oil **
1-1/2 T garlic chili sauce
1 T. Lemon juice or lime
2 t minced garlic, divided
2 eggs
1 cup shredded carrots
1 cup bean sprouts
1/2 green onion, finely chopped
1/2 cup fresh cilantro
Lime and chopped peanuts for garnish

Directions:
1. Cut chicken in one inch pieces and place in Ziploc bag with 1 T. soy sauce, 1 T. Lemon juice and 1 tsp. minced garlic. Seal and shake until all the chicken is coated. Store in the refrigerator until needed. (This step can be done a day ahead of time to save on prep time or when your ready to prepare meal)

2. preheat oven to 375 degrees. Cut spaghetti squash in half length wise. Scoop out seeds. Spray with olive oil or baste, sprinkle with salt and pepper at bake flesh side up for 45 minutes. Increase temperature to 400 degrees for the last 15 minutes.

3. Mix together 2 T. Peanut butter, 1 T. White rice vinegar, 1. T. Soy sauce, 1-1/2 T. garlic chili sauce and 1/4 cup chicken broth and set aside.

4. Heat 2 T. Peanut oil in large skillet. Begin sauteing 1 tsp. minced garlic, shredded carrots and bean sprouts. Saute for about 5 minutes frequently stirring. Set to side of pan to keep warm.

5. Add chicken and begin cooking add extra chicken broth as needed 1-2 T. at a time if chicken begins sticking or becomes dry. Cook until no longer pink, about 5-7 minutes. Mix with veggies, cover and put on low heat to keep warm stirring occasionally.

6. Remove spaghetti squash from oven and shred with fork. Set aside in dish and place in microwave to keep warm.

7. Turn up heat to medium-high on skillet, move chicken and veggies to side and pour 2 whisked eggs and scramble, add green onions and cilantro (save some for garnish) begin mixing in with veggies and chicken, add half the sauce and mix, add spaghetti squash and the remaining sauce and mix.

8. Dish up and garnish with lime wedge, chopped peanuts, cilantro and green onion.

Nutritional info:
Per serving, serves 2 large portions
634 calories
35 grams fat
48 grams protein
35 grams carb
8 grams fiber

**To reduce calories sub PBT for the peanut butter and try using only 1 T of peanut oil for veggies. I haven't done this yet so I can't vouch for the taste but I don't think it will make a difference and it will save 255 calories making each serving about 500 calories.

Helpful Tips:
Use already shredded carrots to reduce prep time.
I used canned bean sprouts available in the ethnic food section at the grocery store.

This recipe is a bit more time consuming than what I normally post... if I missed anything or you have any questions just ask!

I hope you enjoy!