Makes 4 servings (2 1/2 cups per serving)
- 2 (4 lb.) spaghetti squash (yields about 8 cups of cooked squash)
- 1 Tbsp. coconut oil
- 1 lb. chicken breast, diced
- 1 Tbsp. ginger, minced
- 1 large clove garlic, minced
- 3 baby bok choy, chopped
- 1 large carrot, sliced
- ½ red chili pepper, minced
- 1 ½ Tbsp. low sodium soy sauce
- 1 Tbsp. rice vinegar
- 4 Tbsp. natural peanut butter
- ¼ cup water
- 2 green onions, chopped for garnish
- 2 Tbsp. roasted unsalted peanuts, chopped for garnish
- Preheat oven to 375°F.
- Puncture skin of spaghetti squash with a knife on all sides and place in the preheated oven on a baking sheet for 1 hour and 20 minutes, or until soft when pierced. Flip halfway through baking time. Note: For shorter cooking time, cut squash in half lengthwise and cook face-down on a baking sheet in the oven for 40 minutes.
- If not already prepared, chop and prepare vegetables, ginger, garlic, chili pepper. Chop chicken breasts into bite sized pieces.
- Heat coconut oil in pan over medium-high heat and add chicken, ginger and garlic. Start to brown chicken pieces. After a minute or so, add bok choy, carrots and chili pepper.
- After vegetables have started to soften, add soy sauce, rice vinegar and peanut butter. To create a thinner sauce, add water. Let simmer until the vegetables have fully softened.
- Remove spaghetti squash from the oven and let cool before cutting in half lengthwise. After removing seeds and insides, use a fork to pull apart the stringy spaghetti squash.
- Combine spaghetti squash and pad Thai mixture. Top with sliced green onion and chopped peanuts. Serve and enjoy!
Nutritional analysis per serving: 385 calories, 15.8 g fat, 23.9 g carbohydrate (18.2 g available carbohydrate), 5.7 g fibre, 34 g protein, 500 mg sodium
My Viva Servings: 1 grain, 4 protein, 2 vegetable, 0 fruit, 1 fat, 0 dairy