Spaghetti Squash Pad Thai

1 spaghetti squash (slice open and bake for 40-45 minutes in 375 degree oven)

2 cloves of garlic, minced

1/2 onion, chopped

1/3 cup mushrooms, sliced

2 carrots, peeled and diced

1/2 cup baby organic corn- I usually use zucchini instead of corn.

scallions or chives to taste

15 medium shrimp, peeled and deveined

parsley to taste

2 organic eggs, beaten

olive oil, coconut oil or sesame oil

3 tablespoons seasoned rice vinegar- add when finished

salt to taste

Sauté all vegetables in couple tablespoons oil for 5 min’s on med high. I usually cook the onions, garlic and carrots first then add the others. Don’t over cook them.  Add shrimp and chicken, sauté for an additional 5-7 minutes. Add beaten eggs and cook on medium high until done-fast. Don’t over cook. Scrape the spaghetti squash out and into the skillet of vegetables. Stir all well. Add oil when the pan looks dry, go easy. Turn heat off. Put heaping helping on each plate, top with sliced avocado and scallions or chives.

You can substitute any vegetable you have for the one’s suggested. You can also omit the eggs if you want. Sesame oil gives a more distinctive flavor.