- 1 pound skinless, boneless chicken breast
- 1 large spaghetti squash
- 2 large carrots, shredded
- 1 red bell pepper, thinly sliced
- 4 green onions, thinly sliced + more for garnish
- 3 garlic cloves, minced
- 1/4 cup cilantro, plus more for garnish
- 1/3 cup chopped unsalted peanuts
- 2 tablespoons extra virgin olive oil
For the sauce:
- 1/4 cup chicken broth
- 1/4 cup rice vinegar
- 2 tablespoons lime juice
- 3 tablespoons honey
- 1/4 cup Tamari
- 1.5 teaspoons sesame oil
- 1/4 teaspoon pepper
- Preheat oven to 350F. Cut spaghetti squash in half lengthwise and scoop out the seeds and guts. Drizzle the flesh side with olive oil and place face down on a baking sheet. Bake for 45 minutes or until you can stick a knife in easily.
- When squash is done, remove from the oven and let it cool 10 minutes. When it is cool enough to handle, use a fork to scrape out all of the spaghetti squash, until all you have left is the skin. Set the squash in a colander for 10 minutes to drain all of the excess moisture.
- In the meantime, make the sauce. Put all of the ingredients for the sauce into a small saucepan and whisk to combine. Put over medium-low heat to warm. Don’t let it come to a boil, just keep it warm while you are cooking the rest of the dish.
- Cut the chicken into small pieces and season with a pinch of salt and pepper. In a large skillet over medium-high heat, add the chicken with 2 T of olive oil, stir occasionally until chicken is lightly brown.
- Add the peppers, carrots, green onions and garlic, and saute for 3-4 minutes, until vegetables are tender-crisp. Add the drained spaghetti squash and the sauce to the skillet and stir until evenly distributed.
- Remove from skillet and put the squash mixture into a large bowl. At this time, add the peanuts, and cilantro. Stir.
- To serve, garnish with a few more peanuts and cilantro.