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Spaghetti Squash Chicken Pad Thai
Ingredients
  • 4 cups (620g) baked spaghetti squash, patted dry
  • 2 teaspoons avocado oil
  • 1 pound (450g) chicken breast, chopped
  • 1 teaspoon crushed red pepper
  • 4 large egg whites
  • ½ cup (50g) green onion, chopped
  • 1 tablespoon tamari soy sauce
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon lime zest
  • ¼ cup (15g) cilantro leaves, whole
  • ¼ cup (35g) unsalted cashews, chopped
Steps
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