Spaghetti Squash Pad Thai Recipe

Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash cut-side up on a baking sheet.

Bake in the preheated oven until squash is tender 30 to 45 minutes. Shred squash meat using a fork and discard the peel.

Combine chicken broth peanut butter chile-garlic sauce fish sauce soy sauce rice vinegar oyster sauce ginger sesame oil and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens 5 to 10 minutes. Reduce heat to low and simmer sauce.

Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw zucchini red bell pepper green onion cilantro and shredded spaghetti squash until tender about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through 3 to 5 minutes.