Spaghetti Squash Pad Thai

I have been craving Asian food since picking up Ethan at karate yesterday and having to smell Panda Express throughout the building...so that coupled with a huge spaghetti squash that I recently picked up I decided to expand my spaghetti squash horizons, outside of you know making traditional spaghetti with it...Pad Thai is something I have been thinking of making for some time now...So there you have it, I threw in a bunch of stuff I have on hand...The edamame are not Whole30 approved as they are a soy product, however you can throw on some peas towards the end of cooking for some color.

Ingredients:

• 2 Tbsp coconut oil
• 1 spaghetti squash (cooked either in oven 30-40 min, or in Microwave approx 6-9 min)
• 1 pound chicken breast cooked and cubed or shredded
• 3 carrots, peeled and shredded
• 1 leek chopped
• 1 red onion chopped
• 3 garlic cloves minced
• 1 cup bean sprouts
• 1 tbsp fish sauce
• 1 can unsweetened coconut milk (use only the solid portion, unless you don't mind it more creamy, I used it all but it was more like a stew consistency)
• 2 tbsp red or green curry paste (I used Thai kitchen green curry paste)
• 1 tsp ground or fresh ginger
• raw cashews chopped finely for garnish
• edamame for garnish, or if Whole30 peas instead

Method:

Make sure Spaghetti squash and chicken are cooked beforehand.  Melt coconut oil in a large cast iron skillet or Dutch oven which might even be better..mine is cracked so I used the skillet and things got a bit crowded which equals messy stove cleanup after :(...  Saute red onion and garlic until translucent and fragrant, add in the carrots and leeks, mix around for a couple minutes then add in the cooked chicken, bean sprouts and leek, cook for about 3 minutes then splash in the fish sauce, followed by the coconut milk and curry paste, then sprinkle on the ginger and let it get bubbly...If it gets too thick at any point you can add in some of the coconut water if you didn't use the whole can.  Let it cook for just a couple minutes at which time you can add in the shredded spaghetti squash and peas, Cook until warmed through and serve with cashews on top for a different texture.  Enjoy and let me know how you like it !