Step 1

Cook your spaghetti squash using your favorite method. I love to roast mine, but for this I actually just poked it several times and microwaved it for about 8 minutes, rotating it a couple of times, and making sure it wasn’t going to burst! You want it to be a little tender to the touch. Then using hot pads, cut it in half, remove seeds, and pull and fluff the strands with a fork. Don’t overcook. We don’t want mush! Al dente is best!

Step 2

Mix all of the sauce ingredients to make your sauce. Set aside.

Step 3

Chop chicken breasts into bite-sized pieces, against the grain. Heat a large, heavy-bottomed skillet or cast iron pan over high heat with a spritz of avocado oil spray. Sprinkle chicken liberally with kosher salt, garlic powder, and some cracked pepper and add to the very hot pan in a single layer. Let them sit undisturbed for 2-3 minutes to get some color before flipping and cooking on the other side for another 2 minutes or until done. Remove from the pan and set aside.

Step 4

Give the hot pan another spritz of avocado oil, and add the white onion. Cook for 1-2 minutes until fragrant and tender. Then add bell pepper, green onions, carrots, bean sprouts, and shishito peppers (if using.) Add in your eggs and whites. Stir and cook veggies and eggs for 1-2 minutes, then mix in your spaghetti squash, and sauce. Finally, add the chicken back to the pan along with the cilantro and turn off the heat. Toss well and enjoy!