Thai Peanut Spaghetti Squash
Recipe: #18117
March 17, 2015
Categories: Chicken, Squash, Thai, Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Marinades and Brines, Spicy, Chicken Marinade, more
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Ingredients
Nutritional
- Serving Size: 1 (478.5 g)
- Calories 1310.7
- Total Fat - 99.2 g
- Saturated Fat - 27.8 g
- Cholesterol - 96.4 mg
- Sodium - 18957.6 mg
- Total Carbohydrate - 50.9 g
- Dietary Fiber - 15.5 g
- Sugars - 16.5 g
- Protein - 69.8 g
- Calcium - 181.4 mg
- Iron - 7.7 mg
- Vitamin C - 8.6 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 375 degrees F.
Step 2
Carefully, cut the spaghetti squash in half, then remove the seeds and coat with a bit of oil.
Step 3
Bake squash for 40 minutes to one hour, until fork tender.
Step 4
Remove from oven and allow to cool slightly before removing the spaghetti strands with a fork.
Step 5
SAUCE: combine coconut milk, peanut butter, curry paste, soy sauce , fish sauce, sesame oil, ginger, cinnamon, pepper,sesame seeds , green onion in a large bowl and whisk together until smooth and creamy.
Step 6
Take about 1/2 of the sauce and marinate your chicken in it for about 40 minutes, while the spaghetti squash is baking.
Step 7
Once marinated, heat the remaining oil on a large skillet and cook the chicken.
Step 8
Once chicken is fully cooked, top it with the rest of the sauce and carrots and toss in the spaghetti squash. Cook until hot top with cilantro ,peanuts.
Tips
No special items needed.