My AMAZING Spaghetti Squash CHICKEN PAD THAI

READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • follow my Spaghetti Squash 101 steps: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created and remove seeds.
  • place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes.
  • while squash is cooking in microwave, whisk together your soy sauce, chicken broth, light brown sugar, peanut butter, rice vinegar, hot sauce, ground ginger, minced garlic, lime juice in a bowl and set sauce aside. Mix your corn starch with water and whisk into sauce.
  • chop your onion and red bell pepper (optional) and set aside. Spray stove-top wok pan (or large fry pan) with cooking spray and add your ground chicken, basil, pepper and salt and cook about 5 minutes. Add your onion and bell pepper stirring occasionally until meat is fully cooked.
  • remove inside of spaghetti squash from skin with fork and add into wok with cooked chicken. Toss in the bean sprouts (optional), sauce and top with chopped peanuts (optional).
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