Peanut chicken spaghetti squash
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Peanut chicken spaghetti squash calories by ingredient
Introduction
Skip the pasta for a gluten-free, low-carb dish. Omit chicken and add more veggies or tofu for vegetarian. Skip the pasta for a gluten-free, low-carb dish. Omit chicken and add more veggies or tofu for vegetarian.Number of Servings: 4
Ingredients
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1 large spaghetti squash (about 4 cups cooked)
8 chicken breast tenderloins
2 cups Almond Breeze almond coconut milk original or unsweetened
2 T Cornstarch
4 T natural peanut butter
Sriracha hot sauce to taste, or about 2 tsp
1 T rice vinegar
2 T honey or other sweetener like brown sugar
1 tsp Turmeric, ground
1 tsp Thai curry powder
1 cup sliced sweet mini bell peppers
2 cups thinly sliced or chopped red (purple or green) cabbage
1/2 c. chopped scallions, raw
4 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)
Directions
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