Spaghetti Squash Pad Thai

Ingredients

• 1 small spaghetti squash, halved and seeded
• 2 cups cooked chicken breasts
• SAUCE:
• 1.5 cup low sodium chicken broth
• 3 Tbsp peanut butter
• 1 Tbsp each: Chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce
• 1 tsp fresh ginger
• 1 tsp sesame oil
• 1/4 tsp black pepper
• 3 Tbsp cold water
• 1 Tbsp cornstarch
• VEGETABLES:
• 2 Tbsp oilve oil
• 1 (12 ounce) package broccoli slaw
• 1 zucchini, dices
• 1 red bell pepper, dices
• 1/2 cup sliced green onions
• 1/4 cup fresh cilantro

Instructions

1. Preheat oven to 450 degrees F. Place squash, cut side up, on a baking sheet 
2. Bake in oven until tender, 30 to 45 minutes. Shred squash using fork and discard peel 
3. Combine broth, peanut butter, Chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper in saucepan; bring to boil. Whisk water and cornstarch in bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5-10 min. Reduce heat to low and simmer sauce. 
4. Heat olive oil in large skillet over medium-high heat; sauté broccoli slaw, zucchini, bell pepper, green onions, cilantro, and shredded squash; cook and stir until tender, 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3-5 min. 

Adapted from allrecipes.com