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1
FOR THE SQUASH:
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2
(You can do this part a day/days ahead).
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3
Preheat the oven to 375 u00b0F.
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4
Cut spaghetti squash in half and scoop out seeds. Drizzle with 2 tablespoons olive oil, salt, and black pepper.
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5
Line baking sheet with parchment paper.
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6
Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30-45 minutes, depending how big the squash is, until fork tender. Let cool.
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7
Once cool, scrape out the spaghetti squash using a fork. Place in a medium mixing bowl and set aside.
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8
FOR THE REST:
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9
Pound the chicken to 1/2 inch thickness and chop into bite-sized pieces.
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10
Heat remaining 2 tablespoons olive oil in large wok or pan until rippling. Season chicken to taste with salt, pepper, garlic and turmeric (if using).
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11
Cook chicken over medium heat, stirring throughout until cooked through (about 6-8 minutes). Transfer chicken to a bowl and set aside.
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12
Crack eggs over preheated pan (where you cooked the chicken) and allow to fry for about a minute, then break them up with a spoon.
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13
Add the onions and cook until slightly soft, about 2 minutes.
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14
Add chicken, carrots (or sprouts), and spaghetti squash. Pour sauce over entire mixture and stir until incorporated.
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15
Top with peanuts.
