Ingredients
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1 small spaghetti squash, halved and seeded
Sauce:
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1 ½ cups chicken broth
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3 tablespoons peanut butter
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1 tablespoon chile-garlic sauce
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1 tablespoon fish sauce
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1 tablespoon soy sauce
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1 tablespoon rice vinegar
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1 tablespoon oyster sauce
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1 teaspoon minced fresh ginger
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1 teaspoon sesame oil
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¼ teaspoon ground black pepper
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3 tablespoons cold water
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1 tablespoon cornstarch
Vegetables:
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2 tablespoons olive oil
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1 (12 ounce) package broccoli coleslaw mix
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1 zucchini, diced
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1 red bell pepper, diced
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½ cup sliced green onions
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¼ cup chopped fresh cilantro
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2 cubed cooked chicken breasts
Directions
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Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
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Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
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Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
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Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.
Cook’s Note
This dish is easily adaptable. Any vegetable on hand can be added or substituted. You can use bean sprouts instead of spaghetti squash, and you can add to or substitute any protein for the chicken — beef, pork, and shrimp all work well.
Nutrition Facts (per serving)
| 441 | Calories |
| 24g | Fat |
| 22g | Carbs |
| 36g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 441 | |
| % Daily Value * | |
| Total Fat 24g | 30% |
| Saturated Fat 5g | 24% |
| Cholesterol 83mg | 28% |
| Sodium 887mg | 39% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 5g | 17% |
| Total Sugars 6g | |
| Protein 36g | 73% |
| Vitamin C 52mg | 58% |
| Calcium 70mg | 5% |
| Iron 3mg | 14% |
| Potassium 661mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
