Chicken Stir-Fry with Spaghetti Squash
Chicken sauteed with mushrooms, asparagus, red pepper and onion atop spaghetti squash.
||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.
There are 312 calories in 1 serving of Chicken Stir-Fry with Spaghetti Squash.
Calorie split: 20% fat, 41% carbs, 38% protein.
Amount Per Serving
% Daily Values*
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