Spaghetti Squash Pad Thai – Sarah Wragge Wellness

Ingredients

• 1 large spaghetti squash (or 4 C cooked total)
• 1 C red onion, thinly sliced
• 1 C shredded carrots
• 1 C shredded mixed cabbages (red and green)
• 2 eggs, scrambled
• 4 green onions, sliced into 2 inch chunks
• Sliced red bell pepper
• 1-2 C shredded rotisserie chicken
• lime wedges
• sauce: avo oil, cashew butter, coconut aminos, rice vinegar,lime juice, ginger, tiny bit honey)
• 2 tbsp. Chunky almond butter
• ½ tsp toasted sesame oil
• ½ C coconut aminos
• 1 tsp fish sauce
• 3 tbsp. Unsweetened plain almond milk
• 1 tbsp. Rice vinegar