Spaghetti Squash Pad Thai

eatingbirdfood.com

Keenin Young

1 large spaghetti squash, approx. 5 cups after roasting

1 Tablespoon 2 teaspoons olive or avocado oil

1 lb boneless skinless chicken breast

Sea salt and ground pepper

½ teaspoon chopped ginger

1 ⁄2 cup chopped yellow onion

1 sliced red bell pepper

1 cup matchstick carrots

Green onions, fresh cilantro and lime wedges, for garnish

2 Tablespoons chopped salted almonds, optional

subheading: CHILI ALMOND SAUCE:

½ cup natural almond butter, no sugar added

2 Tablespoons fresh lime juice

1 Tablespoon low sodium tamari or coconut aminos

1 inch knob fresh ginger, peeled

2 cloves garlic

2 teaspoons maple syrup

1 teaspoon sambal oelek or crushed red pepper

¼ cup water

Directions at eatingbirdfood.com

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