Spaghetti Squash Chicken Pad Thai - cooking recipe

Ingredients

1 large spaghetti squash
1 large chicken breast
2 eggs
1/4 cup sliced green onion
1/4 cup diced white onion
1 cup fresh bean sprouts or 1 cup matchstick carrot
2 tablespoons olive oil, divided
1 (11 1/2 ounce) jar thai peanut sauce
1/2 cup crushed peanuts (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon turmeric (optional)

Preparation

FOR THE SQUASH:
(You can do this part a day/days ahead).
Preheat the oven to 375 \u00b0F.
Cut spaghetti squash in half and scoop out seeds. Drizzle with 2 tablespoons olive oil, salt, and black pepper.
Line baking sheet with parchment paper.
Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30-45 minutes, depending how big the squash is, until fork tender. Let cool.
Once cool, scrape out the spaghetti squash using a fork. Place in a medium mixing bowl and set aside.
FOR THE REST:
Pound the chicken to 1/2 inch thickness and chop into bite-sized pieces.
Heat remaining 2 tablespoons olive oil in large wok or pan until rippling. Season chicken to taste with salt, pepper, garlic and turmeric (if using).
Cook chicken over medium heat, stirring throughout until cooked through (about 6-8 minutes). Transfer chicken to a bowl and set aside.
Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break them up with a spoon.
Add the onions and cook until slightly soft, about 2 minutes.
Add chicken, carrots (or sprouts), and spaghetti squash. Pour sauce over entire mixture and stir until incorporated.
Top with peanuts.