Thursday, March 6, 2014
Servings: 4
Exchanges: 4 Meat, 1 Starch, 1 Vegetable, .5 Fat
Ingredients:
1 large spaghetti squash
1 cup bok choy (diced)
1 cup carrots (thinly sliced)
2 cooked chicken breast, chopped
1 clove garlic, minced
1/4 cup low sodium chicken broth
2 tbsp natural peanut butter
1 tbsp rice wine vinegar
1 1/2 tbsp low sodium soy sauce
1 red chili pepper
Garnishes:
2 tbsp dry roasted peanuts, chopped
1 green onion (chopped)
cilantro
lime wedges
Directions:
Cut spaghetti squash in half lengthwise. If you are having difficulty cutting it, try microwaving for a minute or two, whole. Scrape away the seeds. Place on foil covered cookie sheet and season with salt and pepper. Roast on 350 degrees for 40-60 minutes. Remove, let sit 5 minutes and then "shred" the squash with a fork.
In a large nonstick skillet coated with cooking spray, sauté garlic for 1 minute. Add the bok choy and carrots and sauté over medium-high heat for 3 minutes. Remove to a plate. Add chicken broth, peanut butter, soy sauce, rice vinegar and red chili pepper to skillet. Heat until smooth. Return veggies to the pan, as well as the spaghetti squash. Add in chicken, and heat over medium heat for 5 minutes or until sauce has coated all.
Divide among 2 plates/bowls and top with peanuts, cilantro, green onion, and lime wedge.
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Recipe adapted from : Stuff We Ate