Spaghetti Squash Pad Thai

Place squash, cut-side down, in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves, cut-side down, on a rimmed baking sheet. Bake in a 400 degrees F oven until tender, 40 to 50 minutes.) When the squash is cool enough to handle, scrape out the flesh into a medium bowl.

Meanwhile, combine vinegar, fish sauce, honey and chile-garlic sauce in a small bowl. Place near the stove.

Set a 14-inch flat-bottom carbon-steel wok or large nonstick skillet over medium-high heat until hot. Swirl in 1 teaspoon oil. Add eggs and cook, without stirring, until set, 30 to 60 seconds. Flip over and cook until set on the other side, about 30 seconds more. Transfer to a plate.

Swirl the remaining 2 tablespoons oil into the wok (or pan). Add bell pepper and scallions; cook, stirring occasionally, until the vegetables are soft, 2 to 3 minutes. Add the squash and garlic; cook, stirring occasionally, until fragrant, about 1 minute. Add bean sprouts and the vinegar-fish sauce mixture; toss until heated through, 1 to 2 minutes. (If using a skillet, it will be full; stir carefully.)

Slice or chop the egg. Serve the spaghetti squash "noodles" topped with the egg and garnished with peanuts, cilantro and lime wedges.