Spaghetti Squash Pad Thai

By á-8235

My Fitness Pal

Ingredients

• For the sauce:
• 1 pound skinless, boneless chicken breast
• 1 large spaghetti squash
• 2 large carrots, grated
• 1 red bell pepper, thinly sliced
• 4 green onions
• 3 garlic cloves
• 1/4 cup cilantro
• 1/3 cup unsalted peanuts
• 2 Tablespoons EVOO
• 1/4 cup chicken broth
• 1/4 cup rice vinegar
• 2 Tablespoons lime juice
• 3 Tablespoons honey
• 1/4 cup tamari
• 1 teaspoon sesame oil
• 1/4 teaspoon pepper

Preparation

Step 1

Preheat oven to 350 degrees. Cut spaghetti squash in half lengthwise and scoop out the seeds and guts. Drizzle the flesh side with olive oil and place face down on a baking sheet. Bake for about 45 minutes, until you can stick a knife in easily.

When squash is done, remove from the oven and let it cool for about 5-10 minutes. When it is cool enough to handle, use a fork to scrape out all of the spaghetti squash, until all you have left is the skin. Set the squash in a colander for about 10 minutes to drain all of the excess moisture.

In the meantime, make the sauce. Put all ingredients for the sauce into a small saucepan and whisk to combine. put over medium-low heat to warm. Don't let it come to a boil, just keep it warm while you are cooking the rest of the meal.

Now cook the chicken. Cut the chicken into small pieces season with salt and pepper. In a large skillet over medium-high heat, add the chicken with 2 tbsp of olive oil, stir occasionally until chicken is lightly brown.

Add the peppers, carrots, green onion and garlic, and sauté for about 3-4 minutes, until vegetables are tender-crips. Add the drained spaghetti squash and the sauce to the skillet and stir until evenly distributed.

Remove from put the squash mixture into a large bowl. At this time, add the peanuts, and cilantro. Stir. To serve, garnish with a few more peanuts and cilantro.