Instructions

• Preheat oven to 350°F. Spray a casserole dish with non-stick cooking spray. Place the 4 bone-in, skin-on chicken thighs skin side up in the dish and roast for 45 minutes or until cooked through.
• While the chicken is roasting, cut the small spaghetti squash in half lengthwise and scoop out the seeds. Spray a baking sheet with non-stick cooking spray. Place the squash halves cut side down on the prepared baking sheet and bake for 30 minutes (you can put the squash in the oven about 15 minutes after the chicken so they finish around the same time).
• When the chicken is done, remove it from the oven. Remove and discard the skin and bones, then roughly chop the meat and set it aside in a large bowl.
• When the spaghetti squash is done, scrape the flesh with a fork to create noodle-like strands. Add the squash strands to the large bowl with the chopped chicken.
• Make the peanut sauce: heat a small saucepan over medium heat. Combine 1/4 cup lite soy sauce (or Tamari), 1 cup water, 4 tablespoons sucanat (or honey), and 1 1/2 tablespoons cornstarch; whisk until the cornstarch is blended into the liquids. Stir in 1/4 cup peanut butter (natural, smooth) until the mixture is smooth. Stir in a few dashes of hot sauce and 1/2 tablespoon minced garlic. Reduce heat to low and cook 2–3 minutes, stirring occasionally, then keep the sauce warm off the heat.
• Heat 2 teaspoons olive oil in a skillet over medium-high heat. Add 2 cups snow peas and 1/2 cup shredded carrots and sauté until the vegetables are tender, about 7–8 minutes.
• Add the sautéed vegetables to the bowl with the squash and chicken. Pour the warm peanut sauce over the mixture and toss gently until everything is evenly coated.
• Serve the Pad Thai in shallow bowls and garnish with pea shoots and chopped peanuts, if desired. Serves 4–6.