spaghetti squash pad thai

Ingredients

• Servings: 4
• 1 small spaghetti squash, halved and seeded
• sauce:
• 1 1/2 cups chicken broth
• 3 tablespoons peanut butter
• 1 tablespoon chile-garlic sauce
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon oyster sauce
• 1 teaspoon minced fresh ginger
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 3 tablespoons cold water
• 1 tablespoon cornstarch
• vegetables:
• 2 tablespoons olive oil
• 1 (12 ounce) package broccoli coleslaw mix
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 cubed cooked chicken breasts

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• preheat oven to 450 degrees f (230 degrees c). place spaghetti squash, cut-side up, on a baking sheet.
• bake in the preheated oven until squash is tender, 30 to 45 minutes. shred squash meat using a fork and discard the peel.
• combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. reduce heat to low and simmer sauce.
• heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.