Slice thin with a mandolin (I used the position 2 - not too thin and not too thick).
Heat the oil and ghee in a skillet on medium heat.
Once the oil is hot add the sunchokes and the thyme and let cook while stirring occasionally to make sure they are all coated with oil and cooked (they'll be sitting on top of each other but if you stir well every 2 minutes or so they all get to cook in the end). The process will take about 10 minutes. When they are almost ready, make a space on the pan, add more ghee if pan looks dry and add an egg. It will be ready in about 3 minutes, depending how you want your egg cooked.
Add salt and pepper, sprinkle dry parsley, add the avocado and lime and serve straight from the skillet if you wish.
Adapted from creativeinmykitchen.com
Spaghetti Squash Chow Mein
Time: 1 Hour
1 large spaghetti squash
1/4 cup coconut aminos/ soy sauce
3 cloves garlic, minced
1 tablespoon coconut sugar
2 teaspoons freshly grated ginger
1/4 teaspoon white pepper (or black pepper!)
2 tablespoons olive oil
1 onion, diced
3 stalks celery, sliced diagonally
1 cup shredded carrots
1 cup shredded bok choy
In a small bowl, whisk together coconut aminos, garlic, coconut sugar, ginger and white pepper; set aside.
Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in carrots and bok choy until heated through, about 1 minute.
Stir in spaghetti squash and sauce mixture until well combined, about 2 minutes.
Adapted from littlebitsof.com