I've been trying to eat less carbs (read all my favourite things - pasta, bread, potatoes, rice). Due to this things like spaghetti squash have become my friend! This recipe was adapted from this tasty recipe.
Serves 4
Ingredients:
2 Spaghetti Squash
Olive oil
Salt
Pepper
1 large bulk carrot, cut into half moons
1 red pepper, diced
1 orange pepper, diced
1 small (or 1/2 medium ) yellow onion
2 chicken breasts, cut into bite sized pieces
2 green onions, thinly sliced (for topping)
bunch of cilantro, chopped (for topping)
1/4 cup water
3 tbsp soy sauce
1 tbsp sesame oil
2 tbsp honey
juice of one lime
2 tbsp sriracha
1/2 cup creamy peanut butter
1 1/2 tbsp fresh ginger, grated or minced
1 tbsp fresh garlic, minced
1 tbsp fish sauce
Instructions:
Preheat the oven to 400 F. With a sharp knife, cut the squash in half length wise. Scoop out the inside seeds. Drizzle each half with olive oil and sprinkle with salt and pepper. Place open side down on baking sheet. Bake for 40 minutes & remove from the oven to let cool.
While the spaghetti squash is cooking, mix the ingredients for the sauce (water to fish sauce from the list above) in a bowl and set aside.
In a large pan on medium heat, add 1 tbsp of olive oil. Add in the chicken (omit this step if going for a vegetarian version!). Cook for 10 minutes or so, stirring occasionally, until the chicken begins to get some color. Add in the carrots, onion & peppers. Continue to cook for another 10 minutes until the onions begin to become translucent and the carrots begin to soften slightly. Poor in half the sauce and mix. Reduce heat to low and allow to simmer. Stir occasionally. Let simmer until squash is ready to be handled.
When the squash is done and can be handled, using a fork pull at the edges of the squash to create that stringy spaghetti quality. Add contents to the pan and keep the "boats". Mix the squash with the other ingredients and poor in the rest of the sauce. Add the mixture back into the squash boats. Garnish with cilantro, green onions.
