Spaghetti Squash Pad Thai

Let's Cook

1. Step 1.

   Preheat the oven to 400 degrees F (200 degrees C).

2. Step 2.

   Cut the tip and tail off the spaghetti squash, then cut it in half lengthwise. Use a spoon to scoop out the seeds and innards from each half.

3. Step 3.

   Drizzle 1 tablespoon of coconut oil or olive oil over each cut half and rub it into the flesh so the entire surface is coated. Sprinkle with salt and pepper.

4. Step 4.

   Place the squash halves cut-side down on a large baking sheet. Bake for 45 to 55 minutes, until the spaghetti squash strings release easily when scraped with a fork.

5. Step 5.

   Allow the squash to cool slightly, then use a fork to scrape from one end of each half to the other, releasing the spaghetti strings. Set aside.

6. Step 6.

   While the squash is baking or cooling, heat 2 tablespoons of coconut oil in a medium-sized non-stick skillet over medium heat. Add the bell pepper and jalapeno and sauté, stirring occasionally, for 3 minutes.

7. Step 7.

   Add the grated carrot and garlic to the skillet and continue to sauté until the bell pepper has softened but is still al dente, about 3 to 5 minutes.

8. Step 8.

   Move the vegetables to one side of the skillet and add the raw shrimp to the empty side. Cook for 1 to 2 minutes, then flip the shrimp and cook for an additional 1 to 2 minutes, until they are plump, pink, and cooked through.

9. Step 9.

   Add the cashew-ginger sauce to the skillet and cook for 2 to 3 minutes, stirring to combine with the shrimp and vegetables.

10. Step 10.

    Add the spaghetti squash to the skillet and stir everything together until all ingredients are coated in the sauce.

11. Step 11.

    Serve immediately, garnished with fresh chopped basil or cilantro and raw cashews.