Submitted by: Liz
Prep Time: 20 Minutes
Cook Time: 0 Seconds
BD-approved spaghetti squash pad Thai!
Preheat oven to 350ºF.
Cut spaghetti squash in half lengthwise and scoop out the seeds and guts. Drizzle the flesh side with 1 teaspoon of 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 the chicken broth, rice vinegar, lime juice, honey, tamari, 2 teaspoons olive oil, and black pepper 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.
Cut the chicken into small pieces and season with a pinch of salt and pepper. In a large skillet over medium-high heat, add the chicken with 2 tablespoons of coconut oil, stir occasionally until chicken is lightly brown.
Add the peppers, carrots, green onions, and garlic, and saute for about 3-4 minutes, until vegetables are tender-crisp. Add the drained spaghetti squash and the sauce to the skillet and stir until evenly distributed.
Remove from skillet and put the squash mixture into a large bowl. At this time, add the peanuts, and cilantro. Stir.
To serve, garnish with peanuts and cilantro.
Serves: 6 | Serving Size: 3/4 cup