This recipe is a healthy and low-carb version of the classic Thai dish. Roast the spaghetti squash in the oven and set aside. In a pan, sauté diced chicken or shrimp until cooked through, then add sliced bell peppers, carrots, and green onions. In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, and red pepper flakes. Add the cooked spaghetti squash to the pan with the chicken and vegetables, then pour the peanut sauce over the top. Stir everything together until the sauce is evenly distributed. Serve with chopped peanuts and cilantro.
