Spaghetti Squash Pad Thai

In this classic Thai dish you can maximize your nutrition by trading carbohydrate-rich rice
noodles for low-glycemic and vitamin-A- rich spaghetti squash. You’ll find Thai fish sauce in your local Asian or natural food market, or in the international aisle of most large supermarkets.
Nutritional Analysis: per Serving (1 and 1/3 cups): calories 263, fat 15 g, saturated fat 2 g, cholesterol
131 mg, fiber 1 g, protein 21 g, carbohydrate 14 g, sodium 611 mg

Ingredients

• 1 Large spaghetti squash halved and seeded
• 1/4 Cup peanut oIl
• 1 Tablespoon thai fish sauce
• 2 Teaspoons reduced-sodium, gluten-free tamari sauce
• 1/2 Teaspoon red pepper flakes
• 1 Large egg beaten
• 2 Cloves garlic minced
• 4 Ounces boneless, skinless chicken breasts roughly chopped
• 1 Pinch seasalt
• 4 Ounces raw shrimp peeled, deveined, and roughly chopped
• 2 Large carrots peeled and shredded
• 2 Cups mung bean sprouts
• 6 scallions finely chopped
• 1 lime halved
• 1/4 Cup roasted peanuts chopped, for garnish

http://drhyman.com/blog/2013/02/14/spaghetti-squash-pad-thai/