So, when it comes to spaghetti squash I thought I had done it all – Pasta, Patties, Bowls, etc… and I was beginning to think that as far as dairy free options go, I was done, until this weekend! I came across this recipe searching online and by combining some of the skills and my personal preferences I came up with another winner. Believe it or not, it looks as great as it tastes, and doesn’t involve any of those added calories that you would normally get by purchasing regular chow mein take out.
So, grab some chop sticks and dig into this guilt-free treat!
1 large spaghetti squash
1/4 cup and 1 tablespoon soy sauce (divided)
3 cloves garlic, minced
1 tablespoon brown sugar, packed
2 teaspoons freshly grated ginger or dried ginger
1/4 teaspoon pepper
2 tablespoons olive oil (divided)
1 onion, diced
3 stalks celery, sliced diagonally (optional)
2 cups cole slaw mix (shredded cabbage and carrots)
1 – 1 1/2 pound boneless skinless chicken breasts sliced
Garlic and Onion Powder
- Cook your spaghetti squash to desired specification (I put mine in microwave for 10-12 minutes then cut in half…REMINDER: Before microwaving, pierce with a knife in several places to avoid explosion). You can also bake whole, or cut in half and bake! Options are endless. once cooked, set aside to cool enough so you can touch with your hands. Scoop out flesh with a fork so it breaks apart into strings, and set aside.
- While spaghetti squash cooks, start cooking your chicken. In a bowl, season chicken with garlic and onion powder and add 1 tablespoon soy sauce. In a large skillet or wok, heat 1 tablespoon of olive oil on medium high heat. When hot, add sliced chicken. Cook, tossing frequently, until cooked through (or until chicken reads 165 degrees on a thermometer.
- Meanwhile, in a small bowl, whisk together the 1/4 cup soy sauce, garlic, brown sugar, ginger and pepper; set aside.
- Once chicken is done, remove and place onto a plate and cover to keep warm.
- Add additional olive oil to the same pan, and add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage to heat through, about 1 minute.
- Add chicken and spaghetti squash to the pan and toss adding soy sauce mixture until well combined, about 2 minutes.
I would accompany this with a nice dry white wine. Since it includes your protein and veggies, you really don’t need anything other than a tasty beverage with this one!