Spaghetti Squash Pad Thai #dinner #keto #dinner #paleo #glutefree

This faultless Spaghetti Squash Pad Thai formula that preferences so astounding, you'd nearly swear it's the genuine article!

Cushion Thai may very well be my preferred dish on the whole planet. Indeed, when I was pregnant, it was one of only a handful not many things I could eat and hold down!

Despite the fact that I for the most part maintain a strategic distance from wheat, I'm a self-admitted rice and rice noodle someone who is addicted. Be that as it may, in some cases I cut back on all grains when I begin to feel my pants getting cozy.

This Spaghetti Squash Pad Thai formula is the ideal trade off, in light of the fact that it doesn't have an aftertaste like a trade off by any stretch of the imagination! Truly, this stuff is out-of-this-word astonishing!

Also try our recipe : My Favorite Sausage Bread Stuffing #dinner #sausage #recipes #noodles #shrimp

Ingredients :

• 1/2 spaghetti squash (about 2 cups)
• 1 cup chopped rotisserie chicken
• 1 onion sliced
• 4 eggs
• 1/3 cup pad thai sauce
• 1/3 cup cashews chopped
• 1/4 cup green onion chopped

Instructions :

1. Preheat oven to 375°F. Cut spaghetti squash in half lengthwise and remove seeds. Place facedown on a silicone baking mat and bake for 45 minutes.
2. Once spaghetti squash is cool enough to handle, use a fork to remove from shell.
3. In a medium frying pan, brown onion. (Use your choice of cooking oil; we love coconut oil). Once onion slices are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside.
4. To the same pan you used to cook eggs and onion, add chopped chicken and stir to heat. This also allows the chicken to absorb some of the juices left in the pan.
5. Add spaghetti squash, Pad Thai sauce, eggs, onions and toss to coat evenly. Remove from heat and garnish with green onion and chopped cashews.

Source : bit.ly/38tCEeI

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