Corn Salad with Chile and Lime
Spaghetti Squash Chow Mein
Who knew spaghetti squash could be more than spaghetti?!
1 medium spaghetti squash
1.5 lbs chicken breasts or thighs, sliced into small pieces (sub with fried tofu)
2 tbsp coconut aminos
1 tbsp fish sauce (sub with hoisin or vegan fish sauce)
3 cloves garlic, minced
1 tablespoon maple syrup
1 tsp freshly grated ginger
1 tsp sriracha
1 tablespoon sesame oil
2 green onions, diced
3 celery stalks, diced
Salt and pepper
1/4 cup shredded purple cabbage
1/4 cup bean sprouts
1/4 cup shredded carrots
1/3 cup shredded cabbage
- Preheat oven to 400° Fahrenheit and line a baking pan with parchment paper.
- Cut spaghetti squash in half lengthwise and place the halves facing down on the baking pan. Add 1 cup of water in the pan, tent, and cook for 15-25 minutes, or until easily punctured with a fork through the skin.
- In a small bowl, whisk together coconut aminos, fish sauce, garlic, maple syrup, ginger, and hot sauce. Set aside.
- Cut up chicken and season with salt and pepper. Heat a large skillet over medium heat and add in sesame oil. Once hot, add chicken and cook until it is cooked through and slightly browned, about 6-7 minutes. Remove from pan and set aside.
- Cut up onion, celery, cabbages, and carrots. Add to a bowl with bean sprouts and have them ready.
- Once the squash is done, scoop out flesh of the squash with a fork so it breaks apart into strings, set aside.
- Heat the same pan you used for the chicken over medium heat. Add more sesame oil if necessary and add onion and celery to cook. Cook until tender, about 3-4 minutes. Stir in the slaw mix until heated through, about 1 minute.
- Add in spaghetti squash, chicken, and sauce mixture to the pan and stir until well everything is well combined and the chicken is warmed, about 2-3 minutes. Serve immediately.
Photo from and recipe altered from The Real Simple Good Life food blog.
Yield: 4 servings