On a foil lined sheet pan, place the squash cut side down. Roast for 30‐45 minutes. You will be able to poke the squash with a fork with out any resistance when it is done.
Remove the squash from the oven and set aside to cool for 20 minutes.
Meanwhile, in a small mixing bowl, whisk together ginger, garlic, soy sauce and lime juice. Set aside.
Once the squash is cool enough to handle, flip over the squash, cut side up, and drag the fork against the squash’s flesh. It will resemble spaghetti.
Continue scraping the flesh, until only the skin remains, which you can compost.
Place the spaghetti squash in a large mixing bowl. Dress with ginger mixture and gently toss until the squash is evenly coated.
Divide squash among plates. Garnish with cilantro, mint , basil and peanuts. Enjoy!
Place water in a saucepot. Put pot over medium-high heat. Bring to a boil. Put the noodles in a large bowl. Pour hot water over the noodles. Make sure noodles are covered with water.Cover the bowl with plastic wrap. Let the noodles sit in the hot water for 30 minutes. Drain the noodles into a colander.
Make the Sauce
In a medium bowl, mix the ketchup, chicken broth, sesame oil, soy sauce and vinegar.
Whisk until the ingredients are combined. Set aside.
The Vegetables
Chop the garlic into very small pieces called a “dice.” Peel and dice the ginger. Slice the green onions on a diagonal. Put all the vegetables into a small bowl and set aside.
The Pad Thai
Heat the vegetable oil in a large sauté pan.
Add the garlic, ginger and green onions. Sauté for 1 minute.
Add the egg to the pan. Sauté with the vegetable.
Add the sauce to the pan. Sauté for 2 minutes.
Add the bean sprouts and noodles to the pan. Stir to combine.
