Spaghetti Squash Pad Thai with Shrimp

Heat avocado oil in a large skillet over medium heat. Add shrimp and cook on each side until pink and no longer translucent. Remove from the pan.

Add red pepper to pan and saute until limp, about 3–5 minutes. Push red pepper to one side and add beaten egg to the other side. Scramble the egg with a spatula, then combine with the red pepper.

Add garlic, peanut butter, rice vinegar, soy sauce, fish sauce, brown sugar, and Sriracha. Stir combined and scrape any browned bits or egg from the bottom of the skillet.

Add cooked spaghetti squash, peanuts, cilantro, bean sprouts, and lime juice. Toss with tongs until combined.

Top with the shrimp and serve.

Nutrition for each serving: 339 calories, 21g fat, 17g carbs, 2g fiber, 9g sugar, 32g protein. 7 WW Freestyle Points, 15 Net Carbs.