1 large spaghetti squash
1 cup bok choy (diced)
1 cup Bean Sprouts
1 cup shredded carrots
2 cooked chicken breast (8 oz) chopped (Or Replace with 16 oz of shrimp)
2 clove garlic, minced
1/4 cup chicken broth
2 tbsp peanut butter
1 tbsp rice wine vinegar
1 1/2 tbsp low sodium soy sauce
1 tsp crushed red pepper flakes (more if you prefer spicy)
1 tsp sesame oil
2 tbsp dry roasted peanuts, chopped
green onions (chopped)
Cut spaghetti squash in half lengthwise. If you are having difficulty cutting it, try microwaving for a minute or two, whole. Scrape away the seeds. Place on foil covered cookie sheet and season with salt and pepper. Roast on 350 degrees for 40-60 minutes. Remove, let sit 5 minutes and then “shred” the squash with a fork.
Cook Chicken with 1 tsp of olive oil to until it reaches an internal temperature of 165˚F. Season with Salt & Pepper.
In a large nonstick skillet add 1tbsp of sesame oil, sauté garlic for 1 minute. Add the bok choy or bean sprouts and carrots and sauté over medium-high heat for 3 minutes. Remove to a plate. Add cooked chicken broth, peanut butter, soy sauce, rice vinegar and red chili pepper (or red pepper flakes instead) to skillet. Heat until smooth. Return veggies to the pan, as well as the spaghetti squash. Add in chicken, and heat over medium heat for 5 minutes or until sauce has coated all.
Top with peanuts, cilantro, green onion, and lime wedge.
YIELD 4 Servings
Nutritional Info: Calories 423 Carbs: 8.1 Fat: 12.8 Protein 34g