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Chicken Pad Thai with Spaghetti Squash
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Ingredients

   1 large spaghetti squash, halved and seeded
   1/4 cup peanut (or canola) oil
   1 tbsp fish (or hoisin) sauce
   2 tsp tamari sauce
   1/2 tsp red pepper flakes
   1 large egg, beaten
   2 cloves garlic, minced
   4 oz boneless, skinnless chicken, roughly chopped
   2 large carrots, peeled & shredded
   6 scallions, finely chopped
   2 cups bean sprouts
   1 lime, halved

Directions

   - Place squash halves face down on microwave safe plate and micowave on
     high for 14 minutes. Use fork to shred flesh into bowl. Put aside.

   - In small bowl, mix sauce, tamari, pepper flakes. Put aside.

   - Scramble egg. Put aside.

   - In large wok or skillet, stir fry garlic with oil until aromatic.

   - Season chicken with a little salt, add to pan. Cook until golden brown.

   - Toss in carrots, stir fry 1 minute. Transfer to plate.

   - Add tbsp oil and squash to wok. Cook 1 minute without stirring. Flip and
     cook 2 minutes.

   - Pour sauce, chicken, egg, sprouts, scallions into pan.

   - Gently toss to heat th rough. Squeeze lime juice on top.

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