Peanut chicken spaghetti squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large spaghetti squash (about 4 cups cooked)8 chicken breast tenderloins2 cups Almond Breeze almond coconut milk original or unsweetened2 T Cornstarch4 T natural peanut butterSriracha hot sauce to taste, or about 2 tsp1 T rice vinegar2 T honey or other sweetener like brown sugar1 tsp Turmeric, ground1 tsp Thai curry powder1 cup sliced sweet mini bell peppers2 cups thinly sliced or chopped red (purple or green) cabbage1/2 c. chopped scallions, raw4 T fresh cilantro, raw (or garnish with a sprinkling of dried cilantro)1.5 cups sliced and halved cucumber (with peel)1/4 lime wedge (juice for garnish)
Slice squash lengthwise in half, scoop out seeds. Sprinkle flesh with salt and pepper, bake flesh side up at 350F for 45 minutes. Set aside until filling is ready.
For filling
I threw the chicken through the curry powder into a slow cooker and cooked on high for 2 hours, then added the peppers and cabbage and cooked one more hour. You could also cook yours on the stove top. Just make sure the chicken is very tender and shreds up in the sauce. Veggies should be slightly crunchy still.
Put the filling on top of 1 cup of squash "noodles" (you scrape the squash out with a fork width-wise - "noodles" easily come out). Garnish with cilantro, scallions, lime juice from 1/4 lime wedge and/or cucumber. Serve warm or cold.
Serving Size: Makes 4 entree-sized servings
For filling
I threw the chicken through the curry powder into a slow cooker and cooked on high for 2 hours, then added the peppers and cabbage and cooked one more hour. You could also cook yours on the stove top. Just make sure the chicken is very tender and shreds up in the sauce. Veggies should be slightly crunchy still.
Put the filling on top of 1 cup of squash "noodles" (you scrape the squash out with a fork width-wise - "noodles" easily come out). Garnish with cilantro, scallions, lime juice from 1/4 lime wedge and/or cucumber. Serve warm or cold.
Serving Size: Makes 4 entree-sized servings
Nutritional Info Amount Per Serving
- Calories: 371.4
- Total Fat: 11.2 g
- Cholesterol: 16.7 mg
- Sodium: 432.4 mg
- Total Carbs: 44.4 g
- Dietary Fiber: 7.5 g
- Protein: 25.8 g
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