I kind of just threw some ingredients together to spice up our spaghetti squash, and it turned out pretty great! Here is what I did…


What You Need:

1 Spaghetti Squash, cut in half

Cooked Chicken Breast, cut in bite size pieces (I had left-over chicken tenders, and used 4oz for myself and 4oz for Ryan)

1 cup Bell Peppers, chopped (I had mini ones on hand and used those)

1 cup Matchstick Carrots

1.5 cups Broccoli, cut in bite size pieces

Feta Cheese Crumbles, to top (I used .3oz per serving)

Thai Almond Sauce (there are many out there, the one I used is from Fresh Thyme and called Yai’s Thai, pictured below, medium spice, dairy free)

Cilantro, chopped

Salt & Pepper

Olive Oil Spray

Preheat oven to 425 degrees. Spray your spaghetti squash halves with olive oil spray and season with salt and pepper. Then place down on a foil-lined cooking sheet and bake for about 45 – 55 minutes, until tender. Let cool and shred “noodles” with a fork.

While the spaghetti squash is baking, in a pan over medium high heat (cook your chicken if not already cooked) and then add in the peppers to sauté for 4 minutes, and then add the carrots and broccoli and sauté until the veggies are tender.

To assemble, add half of the spaghetti squash noodles into a bowl. Then add in your chicken and veggies. Next I stirred in about 2-3tbsp of the Thai almond sauce, and topped with feta cheese and cilantro, and seasoned with salt and pepper.

Feel free to add more veggies, or different veggies. I think this would also be really good with shrimp!

Enjoy  : )

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