Step 1

Preheat your oven to 400° F and line a baking sheet with foil or parchment paper.

Step 2

Cut the squash in half lengthwise and scoop out the seeds and strings. Spray with avocado oil spray or brush with oil and sprinkle with sea salt. Place squash face down on the baking sheet and bake in the preheated oven for 20-25 minutes or until the top of the squash is slightly tender when pushed. For al dente spaghetti squash, be careful not to overbake.

Step 3

Meanwhile, prepare the sauce. Blend all ingredients in a high speed blender (I used a Nutribulleuntil very smooth, set aside.

Step 4

Cut the chicken thighs into strips or bite size pieces and sprinkle with sea salt and pepper. Heat a large non-stick skillet or wok over medium high heat and add the avocado oil. Once hot, add the chicken in a single layer and cook, stirring occasionally, to brown and cook through - about 5 minutes.

Step 5

Lower the heat to medium and push the chicken to the side of the skillet. You can also remove the chicken to a plate if you prefer. Add the onions and sauté until translucent, then add the garlic and cook another 30 seconds, then push to the side of the skillet. Give the eggs a good whisk and pour into the skillet. Allow them to cook nearly through, then flip (like an omelettand use a spatula to break into bite size pieces, then push to the side of the skillet.

Step 6

Add the cabbage, carrots, and pepper and cook just 30-45 seconds to soften slightly. Add the chicken back to the skillet and stir, then add the sauce and stir to combine. Cook another 30 seconds to blend flavors, then remove from heat.

Step 7

Scrape the spaghetti squash with a fork to let the strands loose, then toss with the pad thai mixture. Garnish with cashews, scallions, and crushed red pepper if desired. Serve right away and store leftovers covered in the refrigerator for up to 4 days. Enjoy!