This is the recipe I use. I substitute cooked chicken for the tofu, and have to use rice wine vinegar as tamarind sauce is challenging to find around here (or even where I usually go in Denver). It is really yummy, and keeps well in the fridge. This recipe will make 2 or 3 meals for DH and I.
Recipe: Spaghetti Squash Pad Thai
Recipe: Spaghetti Squash Pad Thai