Spaghetti Squash Pad Thai

Who needs to go out for healthy Thai food?

(modification of original recipe from Hello Healthy)

Serves 4

PAD THAI:

• 1 large spaghetti squash
• 1 pound skinless boneless chicken breast, cut into 1 inch pieces
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly grated black pepper
• 1 tablespoon extra-virgin olive oil
• 2 large carrots, grated
• 1 medium red bell pepper, thinly sliced
• 4 green onions/scallions, thinly sliced (plus more for garnish)
• 3 garlic cloves, minced
• ¼ teaspoon crushed red pepper
• ¼ cup cilantro, chopped (plus more for garnish)
• 1/3 cup chopped unsalted peanuts

SAUCE:

• ¼ cup reduced sodium chicken broth
• ¼ cup reduced sodium & sugar (lite) rice vinegar
• 2 tablespoons fresh lime juice
• 2 tablespoons honey
• ¼ cup Bragg Liquid Aminos or reduced sodium soy sauce
• 1 teaspoon sesame oil
• ¼ teaspoon freshly ground black pepper

Cut spaghetti squash in half lengthwise and scoop out the seeds and membranes.  Place squash halves (face side down) in a microwavable baking dish filled with 1 inch of water.  Cook on high for 5 to 10 minutes or until soft.  If you do not have a baking dish large enough for both squash halves, microwave them one at a time.  Or you can roast the squash in a 350 degree oven, placed face down on a foil lined sheet pan for 45 minutes or until soft.  Remove squash from baking dish/sheet pan and let cool for 10 minutes.  When it is cool enough to handle, use a fork to scrape out all of the spaghetti squash strands.  Set the spaghetti squash strands in a colander over a bowl for about 10 minutes to drain the excess moisture.

In the meantime, prepare the sauce by placing all of the sauce ingredients into a small saucepan; whisk to combine.  Warm over medium-low heat.  Do not let the sauce come to a boil.

In a large non-stick skillet over medium-high heat, add the oil, chicken, salt and pepper; stir occasionally until chicken is lightly browned.  Add the carrots, red pepper, scallions, garlic and crushed red pepper; sauté for 3 to 4 minutes, until vegetables are crisp-tender.  Add peanuts, cilantro, the drained spaghetti squash and the warm sauce to the skillet; stir until evenly distributed.  Garnish with extra scallions and cilantro (optional)

Nutritional Info/Serving:  Calories 361, Fat 10 g, Protein 33 g, Carbs 39 g
21 Day Fix Container Equivalents/Serving:  1.5 Green, 1 Red, 0.5 Blue, 1 tsp