Spaghetti Squash Pad Thai

5  cups		large spaghetti squash
1  pinch		Kosher salt
1  pinch		Fresh ground black pepper
1/2		red pepper
4		cloves garlics
5		green onions
2		eggs
1/2  cup		chopped fresh cilantro
3  tablespoons		sweet chili sauce
3  tablespoons		soy sauce
1		lime
1  teaspoon		Sriracha
2  tablespoons		olive oil
1-1/2  cups		bean sprouts, divided
1/2  cup		roasted salted peanuts, chopped

Tip: For nutritional information on all the ingredients in Spaghetti Squash Pad Thai just click on each ingredient name. Then adjust the serving size for any Spaghetti Squash Pad Thai ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 400°F.
Using a large, sharp knife, cut the spaghetti squash in half. Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil. Season with kosher salt and freshly ground black pepper. Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes. When the squash is done, use a fork to scrape out the flesh of each half into “noodles”. Place the noodles in a colander or sieve and drain for 10 minutes to remove the extra moisture.
Meanwhile, peel and shred 3 carrots. Thinly slice ½ red pepper. Mince 4 cloves garlic. Thinly slice 4 green onions. In a small bowl, beat together 2 eggs. Separately, thinly slice 1 green onion and chop ½ cup of fresh cilantro.
In another small bowl, mix together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, juice of ½ lime, and if desired, a few dashes of Sriracha.
When the squash is ready, in a large skillet heat 2 tablespoons peanut oil over medium high heat. Add the garlic and green onions cook until fragrant, about 45 seconds. Pour in the eggs and scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. Add 3 pinches kosher salt and toss together. Pour on the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
Garnish with plenty of crushed peanuts, fresh bean sprouts, cilantro, and green onion.