Spaghetti Squash Shrimp Pad Thai

Ingredients

• 2 cups bean sprouts 
• 3 tablespoons brown sugar 
• 1 cup carrots julienned
• 1 tablespoon chili sauce or to taste
• 0.3 cup cilantro leaves chopped
• 2  eggs lightly beaten
• 3 cloves garlic chopped
• 4  green onions sliced
• 1 tablespoon oil 
• 2 tablespoons peanut butter 
• 0.3 cup roasted peanuts chopped
• 2  shallots diced
• 8 ounces shrimp deveined peeled
• 3 tablespoons soya sauce 
• 4 lb spaghetti squash seeds removed cut in half, and
• 1 tablespoon tamarind concentrate or 

Equipment

• frying pan
• oven
• colander

Directions

1. Brush the inside of the spaghetti squash with oil and roast, skin side up, in a preheated 400F oven until tender, about 45 minutes, before scooping the flesh out with a fork and leaving it in a colander to drain.Meanwhile, heat the tamarind, fish sauce, sugar, chili sauce and peanut butter until smooth and then prepare the remaining ingredients.
2. Heat oil in a pan, add the shrimp, cook until just opaque, about 2-3 minutes, and set aside.
3. Add the shallots saute for a minute, add the garlic and saute until fragrant, about a minute.
4. Add the bean sprouts and carrots and cook for a minute.
5. Spread everything to the outside of the pan, add the eggs, let them set a bit and then cook it scrambled style, mixing it into the vegetables.
6. Add the spaghetti squash, the sauce, green onions, peanuts and cilantro and gently mix everything up until the sauce is evenly mixed in and remove from heat.