Pad Thai Spaghetti Squash

(makes 2 servings)

• 1 medium spaghetti squash
• 1 cup cooked, shredded chicken
• 1 cup shredded carrots
• 2 green onions, sliced
• 2 tablespoons almond butter
• juice of one lime
• 1 tablespoon coconut aminos

1. Preheat oven to 400 degrees.
2. Using a fork, poke several holes all around the spaghetti squash. Place on a baking sheet and roast for 35-40 minutes until tender to the touch.
3. Allow the spaghetti squash to cool, cut it in half, and shred the inside with a fork (watch for seeds!).
4. In a small mixing bowl, whisk almond butter, lime juice, and coconut aminos.
5. In a medium bowl, toss the squash, chicken, carrots, and green onion.
6. Drizzle sauce over top and toss to combine.
7. Enjoy!