Preheat the oven to 375 degrees. To roast the spaghetti swuash you will want to cut it in half, remove the seeds and place face down on a tin foil lined baking sheet. You can find full instructions here. Be careful not to overcook the squash. A large squash will take 30-45 minutes, a small one may only take about 20-30 minutes. Check to see if it is ready after 20 minutes by poking the skin and seeing if your finger makes an indent. If so, remove the squash.
Once the squash is cooked, you will want to take a fork and begin scraping the inside out. The squash should come off in noodle-like ribbons. Set aside for later.
Heat 1-2 tbsp of coconut oil in a large frying pan over medium heat. Begin removing the chicken from the package and salting. Once oil is hot, add the chicken and allow to cook until chicken has browned on both sides. This will take 10-15 minutes. Remove the chicken from the pan.
Move the chicken to a cutting board and cut into 1 inch cubes.
While the chicken cooks combine the almond butter, coconut aminos, chili paste, garlic, ginger, lime juice, rice vinegar, and maple syrup in a bowl. Whisk together. Its helpful to start with warmed almond butter.
Peel the carrot into thin shreds using a veggie peeler. You could also use julienne cut carrots instead. Cut the bell pepper into thin 1.5 inch strips. Chop the green onions and chop the cilantro removing the stems. If your garlic and ginger is not pre-minced, you can mince them now and add them to the sauce.
In the same pan that the chicken cooked in, add the bell pepper to the pan. Allow to cook for several minutes. Then add the squash and the cubed chicken.
Add the carrots, then pour the sauce into the pan. Keep stirring until everything is evenly coated. The sauce should cover all the ingredients.
Garnish with cilantro, green onions, cashews, and serve.
For instructions on how to roast a spaghetti squash click here.The time needed for this recipe includes roasting the spaghetti squash.Be careful not to overcook the squash or it will turn out mushy.Warm the almond butter for 30-45 seconds in the microwave before adding it to the sauce to make it whisk smoothly.Buy pre-minced garlic and ginger to save a step.To make this recipe keto, sub the coconut aminos for soy sauce (only use 3 tbsp), the maple syrup for Lakanto Maple Flavored Syrup (use ¼ cup + 1 tbsp) and the cashews for roasted, crushed almonds.
Paleo Pad Thai https://foodbornewellness.com/paleo-spaghetti-squash-pad-thai/