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Spaghetti Squash Pad Thai

Gluten free


2 Chicken breasts, cooked and shredded


10 Shrimps, large


1/2 cup Carrots
2 cloves Garlic
1 tsp Garlic, ground
1/2 cup Mushrooms
1/2 Red onion
1/2 cup Scallions
1 Spaghetti squash, medium-sized
1/2 cup Sprouts


2 Eggs, organic

Baking & Spices

1 tsp Red pepper flakes

Oils & Vinegars

3 tbsp Rice vinegar, seasoned

Nuts & Seeds

2 tbsp Coconut aminos
  • Megan Rios

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  • Amberly McCollum

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  • Jayme Kramer Jones

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  • Lizzy Kohl

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Spaghetti squash pad thai | 1 spaghetti squash (about 4 lbs) | Juice of 4 to 5 limes, plus wedges for serving | 1/4 c fish sauce | 1 shallot, minced | 1 tbsp dark brown sugar | salt | opt: chopped peanuts, chili flakes and/or cilantro