Method

Make the Spaghetti Squash:

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.

2. Trim the ends of the spaghetti squash and halve it crosswise. Using a sharp spoon or ice cream scoop, scoop out the seeds and stringy bits from the center of each cavity and discard. Brush the inside of the halves all over with the oil and season with the salt. Place the squash cut side down on the lined sheet pan and roast until fork-tender, 30 minutes. Set aside until cool enough to handle.

Prepare the Chicken and Veggies:

1. While the squash is cooling, prepare the chicken. In a large bowl, add the chicken, salt, and tapioca flour. Toss to combine.
2. In a large, deep non-stick skillet, heat the oil over medium-high heat. In a single layer, cook the chicken until browned and cooked through on both sides, about 3 minutes per side. Next, add the green onions, carrots, and Thai chiles (if using). Toss to combine and cook, stirring, until the veggies begin to soften, about 2 minutes. Reduce heat to low.

Assemble:

1. Once squash is cool enough to handle, using a fork, gently scrape out the strands so that they resemble spaghetti. Add to the skillet with the chicken and veggies. Toss to combine. Add the SideDish Creamy Sesame and toss until well coated.
2. Divide among 4 plates and top with cilantro, roasted cashews, and slice green onions. Serve with lime wedge.