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["Preheat the oven to 400u00b0 F. Line a large baking sheet with parchment paper.", "Cut the spaghetti squash in half crosswise (across the ""waist"": You get longer strands this way). Use a spoon to scoop out the seeds and discard. Place the squash cut sides down onto the baking sheet.", "Transfer the baking sheet to the middle rack of the preheated oven. Roast the squash for 45-55 minutes, until it can be easily pierced with a fork and the strands are soft.", "Remove the baking sheet from the oven and allow the squash to cool for 10-15 minutes, or until easy to handle. Scoop the internal squash strands from the shells into a large bowl, and discard the shells. (There should be approximately four cups of cooked squash. If the squash was particularly large, reserve the extra for an alternate use.)", "Whisk together the peanut butter, brown sugar, tamari, fish sauce, and lime juice in a medium bowl. Set aside.", "Heat the oil in a large saute pan or wok over medium-high heat. Add the bean sprouts, scallions, and garlic. Saute for 30 seconds, just until fragrant. Use a spatula to push the vegetables to one side of the pan. Pour the egg onto the other side of the pan, and whisk to scramble it into thin strands.", "Reduce the heat to medium-low. Add approximately four cups of the cooked spaghetti squash to the pan. Stir to mix the squash with the egg and vegetables. Pour the peanut sauce mixture over the squash, stirring until it is thoroughly coated.", "Transfer the Spaghetti Squash Peanut Pad Thai to bowls and serve immediately."]
