- 1 medium-sized spaghetti squash (3 – 3.5 pounds)
- 1 cup chopped scallions, divided (1/3 cup for garnish)
- ½ cup chopped fresh cilantro
- 2 cups shredded carrots
- 1/2 cup thinly sliced red pepper
- 4 cloves garlic, chopped
- 2 large eggs, room temperature (for Vegan style purée 1/4 cup soft tofu for each egg replacement)
- 1 and ½ cup bean sprouts, divided (1/2 cup for garnish)
- 2 tablespoons peanut oil
- 3 tablespoons sweet chili sauce
- 3 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 lime
- 2 tablespoons crushed roasted, unsalted peanuts
Place whole squash in a shallow baking pan close to it’s size and add 11/2 cups water. Cook in preheated 375 F oven for 1 hour or until tender and easily pierced with knife. Remove from oven and let it cool. Cut squash in half lengthwise. Scoop seeds and fibers from spaghetti squash. Use a fork going back and forth across the squash to shred the pulp away from the spaghetti squash skin. Place strands in a large bowl and gently untangle with fork.
In a small bowl, beat together two eggs. (for Vegan style substitute eggs with purée of 1/2 cup soft tofu). Set aside.
In a separate bowl, whisk together 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, 1 teaspoon cornstarch and juice of ½ lime. set aside.
In a large skillet heat 2 tablespoons peanut oil over medium high heat. Add the garlic and 2/3 of the scallions cook until fragrant (30 seconds). Pour in the eggs and stir to scramble until almost cooked. Add the red pepper, carrots, 1 cup bean sprouts, squash noodles, pinch of salt and toss together. Add the sauce and stir to combine. Cook the vegetables until heated through, but no longer than 1 to 2 minutes total.
Garnish with crushed roasted peanuts, chopped cilantro and remaining bean sprouts and scallions.
Note: Make sure you have all the ingredients ready to go before you start cooking. This dish is ready in less than 5 minutes.
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