Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Lightly salt the flesh and roast for 40-50 minutes until tender.

Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add chopped vegetables and stir-fry for 3-5 minutes.

Add your choice of protein to the skillet and cook for an additional 3-7 minutes until fully cooked and browned.

Once spaghetti squash is ready, scrape the strands into the skillet. Toss everything together gently for 1-2 minutes.

Pour the Pad Thai sauce over the mixture, stir well to combine, and cook for another 2-3 minutes until heated through.

Serve hot, garnished with crushed peanuts and a squeeze of lime.