Spaghetti Squash Chicken Chow Mein (Paleo + GF

• Gluten free

• Meat

  • 1 1/2 lbs Chicken breasts or thighs

• Produce

  • 3 stalks Celery
  • 3 cloves Garlic
  • 1 tsp Ginger
  • 2 Green onions
  • 1 Spaghetti squash, medium

• Condiments

  • 1 tbsp Fish sauce
  • 1 tsp Hot sauce
  • 1 tbsp Maple syrup

• Baking & Spices

  • 3 cups Cole slaw mix
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Sesame oil

• Nuts & Seeds

  • 2 tbsp Coconut aminos

Found on realsimplegood.com

Description

Directions

• Preheat your oven to 400 degrees and line a baking pan with parchment paper or foil.
• Cut spaghetti squash in half lengthwise and place the halves facing down on the baking pan to cook for 30 minutes.
• In a small bowl, whisk together coconut aminos, garlic, maple syrup, ginger, and hot sauce. Set aside.
• Cut up chicken and season with salt and pepper. Heat a large skillet over medium heat and add in sesame oil. Once hot, add chicken and cook until it is cooked through and slightly browned, about 6-7 minutes. Remove from pan and set aside.
• Cut up onion, celery, and slaw to have them ready.
• Scoop out flesh of the squash with a fork so it breaks apart into strings, set aside.
• Heat the same pan you used for the chicken over medium heat. Add more sesame oil if necessary and add onion and celery to cook. Cook until tender, about 3-4 minutes. Stir in the slaw mix until heated through, about 1 minute.
• Add in spaghetti squash, chicken, and sauce mixture to the pan and stir until well everything is well combined and the chicken is warmed, about 2-3 minutes. Serve immediately.