Thai Peanut and Spaghetti Squash Bowl

Last week, a friend of mine had a party to kick off the first football game of the season.  GO BRONCOS!  She had light appetizers and refreshments to start.  The women hung out in the kitchen with a couple of cocktails chatting about life,  while the men drank beer and watched football, and the kids played while dinner was cooking in the oven.  My friend is always super creative in the kitchen, so it’s fun seeing and talking to her about all of her latest creations!  She has a way of blending all different kinds of flavors that you wouldn’t normally think would go together, or necessarily even sound good together, but everything always comes out amazing! Which brings me to today’s recipe.  That night, she cooked up this delicious and healthy Thai peanut and spaghetti squash bowl that was so good I had to share it with you all!

Author: Asia Maus

Serves: 4-6

Total Prep and Cook Time: 1.5 hours

Ingredients:

1 lb. Organic Chicken Tenders

2 Garlic Cloves (peeled and chopped)

2 Tbs. Fish Sauce

1 sm. Handful of Cilantro

1 can of Coconut Milk

3/4 c. Peanut Butter

1 Tbs. Red Curry Paste

1 Tbs. Apple Cider Vinegar

1/4 c. Coconut Sugar (or regular sugar if you don’t have coconut sugar)

2 med. Spaghetti Squashes (halved)

1 lg. Handful of Bean Sprouts

1 Bag of Asian Medley Veggies (or any veggies of your choice)

1 Lime (optional)

2 Eggs (optional)

Hot Pepper Flakes, to taste

Directions:

  1. Place chicken, 1 Tbs. of fish sauce, garlic, and cilantro into a plastic bag to marinade for 1-3 hrs. in your refrigerator.
  2. Preheat oven to 350 degrees.  While the oven is preheating place halved spaghetti squashes open side down on a lightly greased baking pan.  Bake in the oven for about 45 min. or until done.
  3. Once the spaghetti squash has been baking for 15 min., place chicken in a baking dish and put in the oven for 30 min. or until done.
  4. In a medium size sauce pan, whisk together coconut milk, peanut butter, red curry paste, 1 tsp. fish sauce, apple cider vinegar, coconut sugar over medium heat until warm.
  5. In a medium frying pan, saute veggies over medium heat for about 10 min. or until done.  Add 2 eggs into the pan until firm (optional).
  6. Once the spaghetti squash is done, take out of the oven and let cool for about 5 min. With a fork scrap out the seeds and the “guts”.  Once you have removed the seeds and guts, scrap out the rest of the squash and place into a large mixing bowl.
  7. When the chicken is finished cooking, take out of the oven and cut up into bite size pieces.   Place chicken in the bowl with the spaghetti squash.  Next, add veggies and egg to the bowl.
  8. Pour peanut sauce over the spaghetti squash, chicken, veggies and egg.  Toss and mix thoroughly.
  9. Lastly top with bean sprouts, sprinkle with hot pepper flakes and squeeze lime juice over the top.

 

Enjoy!

 

 

 

Kristyn Haster

About the Author

Kristyn Haster

Kristyn Haster is a Lifestyle Blogger, Weight Loss Trainer and Self-Confidence Coach living in Boulder, Colorado. As Editor of LiveLethal.com (Crazy Confident You) Blog, she helps woman break out of their shells, gain total confidence and fall in love with life again.

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