This low-carb dish is tasty and filling, even if you're not watching your waistline! Spicy and flavorful, this dish is always sure to please!
Ingredients
- spaghetti squash, halved and: 1 piece (seeded)
- ½ cups chicken broth: 1 piece
- peanut butter: 3 Tbsp
- chili-garlic sauce: 1 Tbsp
- fish sauce: 1 Tbsp
- soy sauce: 1 Tbsp
- rice vinegar: 1 Tbsp
- oyster sauce: 1 Tbsp
- fresh ginger: 1 tsp (minced)
- sesame oil: 1 tsp
- ground black pepper: 0.25 tsp
- water: 3 Tbsp (cold)
- cornstarch: 1 Tbsp
- olive oil: 2 Tbsp
- broccoli coleslaw mix: 1 pack (12 ounce pack)
- zucchini: 1 piece (diced)
- red bell pepper: 1 piece (diced)
- green onions: 0.5 cup (sliced)
- fresh cilantro: 0.25 cup (chopped)
- cooked chicken breasts: 2 piece (cubed)
Metric Conversion
Stages of cooking
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Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
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Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
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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.
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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.
