Thai Peanut Spaghetti Squash

15m
Prep Time
60m
Cook Time
1h 15m
Ready In


""

Original is 2 servings

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.

0 Reviews

You'll Also Love