Spaghetti Squash Chicken Pad Thai
High protein, full of nutrients and ever so satisfying. Add your favourite hot sauce for that extra zing!
Nutrition (per serving):
Total Fat: 8g
4 cups baked spaghetti squash, patted dry
2 tsp avocado oil (olive oil is fine also)
4 - 4oz chicken breasts, chopped
1 tsp crushed red pepper
4 large egg whites
1/2 cup green onion, chopped
1 tbsp tamari soy sauce
1 tbsp lime juice, freshly squeezed
1 tsp lime zest
1/4 cup (15g) cilantro leaves, whole
1/4 cup (35g) unsalted cashews, chopped
To bake the squash: Preheat the oven to 400oF (200oC). Halve the squash lengthwise and scoop out the seeds, discard. Place the squash, cut-side down, on a parchment-lined baking sheet and roast for about 30 minutes. Bake the squash just until you can separate the strands with a paring knife; don’t over bake. Cool on a rack until you can handle the squash. Scoop out and separate the strands.
Coat a large saute pan with avocado oil and place the pan over medium-high heat. Add the chicken breast and crushed red pepper and stir frequently until the chicken is cooked through, about 5 minutes. Add the egg whites and stir for a minute to cook, then add the green onions and spaghetti squash and stir.
Mix the tamari, lime juice and zest in a cup, then drizzle over the pan, stirring to combine. When the egg whites are set, sprinkle with cilantro and cashews and serve.