Okay, this picture is horrid, but dinner last night was fabulous! Seriously good. In fact, I wish I had this again tonight. I made a few tweaks to the original recipe – swapped almond butter for peanut butter, coconut aminos for soy sauce, and I did double the sauce recipe because it was so, so good!
I found the recipe (and a much better photo) at:
– 1 large spaghetti squash, split lengthwise with seeds removed
– 1 large yellow onion, chopped
– 3 cloves garlic, finely chopped
– 2 zucchinis, chopped (I didn’t have any zucchini in the fridge, so I left this out)
– 1 red bell pepper, chopped
– 1 cup snow peas or sugar snap peas
– 1 lb boneless, skinless chicken breast, cubed
– 1 ½ Tbsp almond butter
– 1 Tbsp coconut aminos
– 1 ½ tsp chili paste
– 1 Tbsp fresh lime juice
– Cilantro if you like it
– Green onion, chopped for topping
– Salt and pepper to taste
– Sriracha for topping if you like it!
– Preheat oven to 400 – put your squash, cut side down, in a large roasting dish. I put water in the bottom of the dish, but I don’t guess you have to do that. Bake the squash till it is tender and you can use a fork to scrape the ‘spaghetti’ strands off the skin.
– In a large wok, add oil of your choice, and sauté your chicken until it is fully cooked. Season with salt and pepper.
– Add veggies and cook until tender (I held back on the snow peas and added them toward the end)
– Meanwhile, whisk together almond butter, coconut aminos, chili paste, and lime juice.
– Add the strands of cooked squash to the wok, and then pour the sauce over everything. Toss it all together for a minute or two and then plate it up. Decorate with chopped green onions, Sriracha, and cilantro if you desire.