A delicious, healthier, low-carb, veggie packed version of everyone’s favorite take-out dish. I love how this turned out with so much flavor, even your picky eaters will love it!
1 spaghetti squash
1 onion finely chopped
3-4 cloves garlic, minced
2 tbsp. finely chopped ginger
1 large carrot julienned
2 cups broccoli florets
2 cups cauliflower florets
4 cups Napa cabbage, shredded
1/3 cup green onions chopped
2 cups shredded chicken (about 2 chicken breasts)
1 tsp. avocado oil (you can also use coconut, olive oil or ghee)
2 tbsp. sesame oil
For the sauce:
6-8 tbsp. coconut aminos
1 tsp. honey or coconut sugar (optional)
2-3 tbsp. apple cider vinegar
3-4 tbsp. sesame oil
Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise, scoop out seeds and stringy part. Rub 1 tsp. avocado, coconut, olive oil or melted ghee on inside of each squash halve and put on baking tray. Bake for approximately 30-40 minutes until center of squash is tender and using a fork, scrape out the inside of squash to get strands of spaghetti and place in a bowl. Set aside.
While squash is cooking place chicken breasts into a saucepan and pour enough water to cover them. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, about 10-12 minutes.
Transfer chicken to a bowl. Let cool for a few minutes and then shred the chicken with 2 forks and set aside.
Heat 2 tbsp. sesame oil in a large pan over medium heat. (I use a cast iron skillet) Add in the garlic and onion and sauté until onion has softened, about 5 min. Next add in the broccoli and cauliflower florets and carrots and sauté for a few more minutes. Then add in the ginger and cabbage and continue to sauté until everything is tender and the cabbage is wilted.
In a small saucepan combine the ingredients for the sauce and bring to a boil. Lower the heat and let it simmer for a few minutes.
Add the squash, green onions and shredded chicken to the pan with the vegetables.
Finally pour the sauce over everything and stir until well combined.
Garnish with a sprinkle of green onions before serving.