Spaghetti Squash Pad Thai

Today's recipe comes from the desk calendar that my wife got me for Christmas.  I thought it looked both very tasty and healthy.

Ingredients:

• 1 large spaghetti squash
• Olive oil
• Kosher salt
• Fresh ground black pepper
• 3 carrots
• 1/2 red pepper
• 4 garlic cloves
• 5 green onions, divided
• 2 eggs
• 1/2 cup fresh cilantro, chopped
• 3 tbl sweet chili sauce
• 1 lime
• 2 tablespoons peanut oil
• 1 1/2 cup bean sprouts, divided
• 1/2 cup roasted, salted peanuts, chopped

Directions:

• Preheat oven to 400°F.
• Using a large, sharp knife, cut the spaghetti squash in half.
• Scrape out the seeds using a spoon and sprinkle the cut sides with olive oil.
• Season with kosher salt and freshly ground black pepper.
• Place the squash cut side down on a baking sheet and roast until tender and easily pierced with a knife, about 45 minutes.
• When the squash is done, use a fork to scrape out the flesh of each half into "noodles".
• Place the noodles in a colander and drain for 10 minutes to remove extra moisture.
• Meanwhile, peel and shred carrots, thinly slice 1/2 red pepper, mince 4 garlic cloves, thinly slice 4 green onions, and in a small bowl beat 2 eggs.
• In another small  bowl, mix sweet chili sauce, soy sauce, and juice from 1/2 lime.
• When the squash is ready, in a large skillet heat peanut oil over a medium-high heat.
• Add garlic and green onions and cook until fragrant, about 45 seconds.
• Pour in eggs and scramble until almost cooked. 
• Add the red pepper, carrots, 1 cup of bean sprouts, and squash noodles.
• Add 3 pinches of kosher salt and toss together.
• Pour on the sauce and stir to combine.
• Cook, about 2 minutes, until vegetables are heated through but still crisp.
• Garnish with crushed peanuts, remaining bean sprouts, chopped cilantro  and remaining green onion, sliced.