- 1 large spaghetti squash
- 3 Tbsp sweet chili sauce
- 3 Tbsp soy sauce (use tamari if gluten-free)
- 1 tsp fish sauce
- 2 limes, divided
- Sriracha (optional)
- 2 Tbsp toasted sesame oil
- 1 bunch green onions, divided
- 4 cloves garlic
- 2 whole eggs, whisked together
- 3 carrots, coursely shredded
- 1 red pepper, thinly sliced
- 1 and ½ cup bean sprouts, divided
- ½ cup chopped fresh cilantro
- ½ cup roasted salted peanuts, chopped
- Preheat your oven to 400 F.
- Cut the squash in half, and scoop out all the seeds. Season with salt and pepper, and place face-down on a baking sheet. Bake for 40-45 minutes, or until fork-tender.
- Remove from the oven and let cool until you can handle it. Once you can handle it, use a fork to scrape innards out into a colander. Let the “noodles” drain while you make the rest of the recipe.
- In a small dish, combine the sweet chili sauce, soy sauce, fish sauce, and juice of one lime. Add your preferred amount of sriracha, if using. Mix to combine, and set aside.
- In a large saucepan, heat the toasted sesame oil over medium-low heat. Add 2/3 of the green onions and all of the garlic to the pan. Cook until fragrant, about 1 minute. Add the eggs, and cook for three minutes, or until they are VERY runny scrambled eggs.
- Add the carrots, red peppers, and 1 cup of bean sprouts to the eggs. Cook until vegetables are warm but not soft, and eggs are done. Stir in the spaghetti squash and prepared sauce. Mix well.
- Serve garnished with cilantro, crushed peanuts, remaining green onion, and lime.