Spaghetti Squash Pad Thai

Ingredients

• 1 medium-sized spaghetti squash (about 3-4 pounds)
• 7 tablespoons neutrally-flavored oil, such as canola or vegetable oil
• Kosher salt and Freshly ground black pepper
• 3 eggs
• 1 (8-ounce) package firm tofu, finely diced (about 1 cup)*
• 1 large red onion, thinly sliced
• 6 cloves garlic, finely minced
• 2 cups carrots, cut into tiny matchsticks
• 2 cups bean sprouts
• 2 bunches scallions, sliced
• 6-8 tablespoons Pad Thai sauce (see below)
• 3/4 cup peanuts, chopped
• 1 lime, cut into wedges
• *you could alternatively use thinly sliced chicken, beef, pork, or shrimp.
• 2 tablespoons light brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons rice vinegar*
• 1 lime, juiced (should yield about 1 tablespoon)
• 2 tablespoons tamarind nectar**
• 1 clove garlic, minced
• Pinch Red Pepper Flakes (optional)
• *you can substitute regular distilled white vinegar if needed.
• **Check in the aisle of your grocery store where all the Goya brand products are located. Goya sells them in small cans and are readily available by me.