Low Carb Peanut "Noodles" with Chicken Thighs

Directions

1. 1
   Cook the spaghetti squash in the oven or microwave. Scrape out cooked squash and set aside. To microwave, pierce the squash all over and microwave for 10-12 minutes until tender.
2. 2
   Whisk together the PB2, soy sauce, water, rice vinegar, ginger, garlic, lime juice, and Sriracha to create the peanut dressing.
3. 3
   Add sesame oil to a skillet over medium heat. Season the chicken with salt and pepper.
4. 4
   Add a touch of cooking spray to the skillet (just to make sure nothing sticks since we arent using a lot of oil) and cook the chicken for 3-4 minutes on each side or until cooked through. Set aside and add the vegetables and 2-3 tbsp. of water. Cook until just tender.
5. 5
   Add the squash, chicken, and sauce to the pan. Toss everything together and let warm for 2-3 minutes. Top with cilantro.