Ingredients:
- 1 spaghetti squash (large)
- 1/4 cup low sodium soy sauce
- 3 cloves garlic (minced)
- 1 tablespoon brown sugar
- 2 teaspoons ginger (freshly grated)
- 1/4 teaspoon white pepper
- 2 tablespoons extra virgin olive oil
- 1 onion (diced)
- 3 celery stalks (sliced)
- 1 red pepper (diced)
- 1 orange pepper (diced)
- 2 cups cole slaw mix (shredded cabbage and carrots)
- 8 oz. can of water chestnuts (drained)
- 16 – 20 oz. cooked chicken breast (diced)
Directions:
Cut the spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 baking dish, pouring 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is tender. Once cooled enough to handle, shred flesh with a fork and set aside. For the sauce, whisk together soy sauce, garlic, brown sugar, ginger and white pepper in small bowl and set aside. Heat olive oil in a large skillet over medium high heat. Add onion, celery, and peppers and saute, until tender, about 3-4 minutes. Stir in cabbage and water chestnuts until heated through, about 1 minute. Stir in spaghetti squash, cooked chicken and sauce mixture until well combined, about 2 minutes. Serve immediately, serves 4.
Nutrition Info Per Serving:
Calories: 344 Protein: 45.6g Carbs: 15.1g Fat: 10.5g
Calories: 344 Protein: 45.6g Carbs: 15.1g Fat: 10.5g
