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Chicken Stir-Fry with Spaghetti Squash
Chicken sauteed with mushrooms, asparagus, red pepper and onion atop spaghetti squash.
3 1/2 lbs spaghetti squash
1 lb chicken breast
1/2 cup chopped red pepper
1 cup pieces or slices mushrooms
1/2 cup chopped onion
1 cup asparagus
1/4 cup apple cider vinegar
1/4 cup low sodium chicken broth
1/2 cup parsley
2 cloves garlic
1 tbsp flaxseed oil
1/2 tsp nutmeg
Slice spaghetti squash in half vertically and clean out seeds.
Place face down on a cookie sheet and bake at 375 °F (190 °C) for 30-40 minutes or until a fork sticks into it easily.
Meanwhile, sauté diced chicken breast and chopped asparagus (1" pieces) in unsalted broth over medium high heat until no pink is showing in chicken, about five minutes.
Add mushrooms, onion and red pepper and cider vinegar. Cover for three minutes over medium heat until soft. Stir in chopped, fresh parsley (or cilantro).
Take spaghetti squash out of oven and let sit five minutes. Scoop the insides out into a bowl and shred with fork. The noodles of squash are like rice noodles.
Drizzle with flaxseed oil, grate fresh nutmeg and sprinkle chopped garlic, tossing and incorporating with a fork.
Make a nest of spaghetti squash, and spoon chicken stir-fry over it or have them side by side to enjoy their separate flavors.
in 1 serving of Chicken Stir-Fry with Spaghetti Squash.
, 41% carbs, 38% protein.
Calorie Counter 100% Free
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