I don’t know about you guys, but some weeks I like to play this game “Can I make it one more day without getting groceries?”
It’s my way of living dangerously, you know.. now that I have kids.
Just kidding, well kinda.
I do try this out once in a while and I do get some mild excitement out of this… but not often. Okay! Okay! I think I need to get out more haha.
Anyways, on those weeks, I try to get real creative to try and use up every single piece of remaining produce. There are a few dishes that are really good for that. Soup in particular but I also like stir frys!
They can literally be made up of any veggies you can think of and any protein you wish. You can even use rice, noodles or in this case; some spaghetti squash.
You can also go different routes with the sauce but I always tend to stick to a peanut based sauce. Anything else just doesn’t quite cut it for me.
I went with a squash for this recipe because, well it was in my pantry, but also because it’s a great way to up your vegetable intake. Not that this dish is lacking veggies but in my opinion you can never have too many veggies in a dish.
-Please no one go an try to prove me wrong-
This dish was super simple to throw together, although it isn’t super quick since the squash needs a little while to bake.
But I definitely think it’s worth some consideration for easy weekday meals!
Check it out!
Spaghetti squash stir fry
- 1 spaghetti squash
- 1 chicken breast
- 1 large carrot diced or sliced
- 1 cup broccoli chopped
- 1/2 onion diced
- 2 garlic cloves minced
- 1/4 cup peanuts
- 3 tbsp peanut butter
- 3 tbsp low-sodium soy sauce
- 3 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp grated ginger
- Preheat oven at 375F
- Wash and cut your squash in two length wise. I you are having a hard time, you can microwave it for 5 minutes first.
- Scoop out the seeds then brush with olive oil and place face down on a parchment paper lined baking sheet. Bake in the oven for 35-45 minutes.
- While the squash is baking, mix the peanut butter, soy sauce, rice vinegar, honey and grated ginger in a bowl. Whisk until smooth then set aside.
- Prep the rest of your veggies and dice your chicken.
- Heat some oil in a large skillet on medium-high heat,
- Sear the chicken, then cover and cook until almost cooked through or for about 4-6 minutes depending on the size of the pieces.
- Add in the onion and cook for a minute. Then add in the garlic and cook for an additional minute or until fragrant.
- Add in the carrots and broccoli, cover and cook until vegetables are fork tender. You may need to add a tbsp or 2 of water if the pan is too dry.
- Once the squash is cooked, take out of the oven and let cool until you can handle it then shred into spaghetti strand gently with a fork.
- Add the squash to your meat and chicken with the reserved peanut sauce into the pan on low heat and stir until well combined.
- Throw back into the squash or into a serving bowl, top with peanuts and serve.