Part 1: Cooking the Spaghetti Squash

You have a few options here. The oven method yields the best texture, but the microwave is a great time-saver.

Oven Method (Recommended):

1. Preheat Oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare Squash: Carefully slice the spaghetti squash in half lengthwise from stem to end. This can be tricky, so use a large, sharp knife and a stable cutting board.
3. Scoop Seeds: Use a spoon to scoop out the seeds and stringy pulp from the center of each half, just like you would with a pumpkin.
4. Season: Drizzle the cut-side of the squash with avocado oil and rub it all over the flesh. Sprinkle generously with salt and pepper.
5. Roast: Place the squash halves cut-side down on the prepared baking sheet. This allows the squash to steam and cook evenly.
6. Bake: Roast for 30-45 minutes, depending on the size of your squash. You can tell it’s done when the outside is easily pierced with a fork and the flesh is tender.
7. Cool and Shred: Let the squash cool for about 10-15 minutes, or until it’s safe to handle. Use a fork to scrape the flesh from the skin. The strands will separate and look just like spaghetti. Set your “noodles” aside.

Microwave Method (Quickest):

1. Prepare Squash: Slice and scoop the squash as described above.
2. Microwave: Place the squash halves cut-side down in a microwave-safe dish. Add about an inch of water to the bottom of the dish.
3. Cook: Microwave on high for 10-15 minutes. The cook time will vary greatly based on your microwave’s wattage and the squash size. Check for tenderness after 10 minutes.
4. Shred: Carefully remove the hot dish from the microwave. Let it cool slightly before shredding with a fork. Note that microwaved squash can be a bit wetter, so you may want to gently pat the strands with a paper towel.

Part 2: Making the Pad Thai Sauce

1. Combine Ingredients: In a medium bowl or a jar with a lid, combine all the sauce ingredients: almond/peanut butter, tamari/coconut aminos, lime juice, maple syrup/honey, rice vinegar, sesame oil, minced garlic, grated ginger, and sriracha (if using).
2. Whisk or Shake: Whisk vigorously until the sauce is completely smooth and emulsified. If your nut butter is very thick, you can add a tablespoon or two of hot water to help it thin out.
3. Taste and Adjust: This is the most important step! Taste your sauce. Does it need more sweetness? Add a touch more maple syrup. More tang? A squeeze of lime. More saltiness? A splash of tamari. More heat? A dash of sriracha. The perfect Pad Thai sauce is a balance of all these flavors. Set it aside.

Part 3: Assembling the Masterpiece

1. Cook Protein (if using): Heat 1 tablespoon of avocado oil in a large wok or skillet over medium-high heat. Add your chosen protein (chicken, shrimp, or tofu). Season with a pinch of salt and pepper. Cook until the chicken is no longer pink, the shrimp is opaque, or the tofu is golden brown. Remove the protein from the skillet and set it aside.
2. Sauté Aromatics: In the same skillet, add the thinly sliced red onion (or shallots) and the white parts of the green onions. Sauté for 2-3 minutes until they begin to soften and become fragrant.
3. Scramble the Eggs: Push the onions to one side of the skillet. Pour the beaten eggs into the empty side. Let them set for a moment before scrambling them with your spatula until cooked through.
4. Combine Everything: Add the cooked spaghetti squash “noodles,” the cooked protein, and the fresh bean sprouts to the skillet.
5. Pour the Sauce: Pour your perfectly balanced Pad Thai sauce all over the ingredients in the skillet.
6. Toss Gently: Use tongs to gently toss everything together, ensuring the noodles and protein are thoroughly coated in the sauce. Be careful not to break up the squash strands too much. Cook for another 2-3 minutes, just until everything is heated through and the bean sprouts are tender-crisp.
7. Finish with Herbs: Turn off the heat. Stir in the chopped cilantro and the green parts of the green onions.