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Easy Thai Spaghetti Squash

Ingredients

  • 1 spaghetti squash
  • 1 large white onion
  • 3 heads bok choy
  • 2 bell peppers
  • 2 cloves garlic
  • 1 lb ground chicken
  • 1/2 cup chicken broth
  • 1/4 cup lime juice
  • 3 TBSP red wine vinegar
  • 2 TBSP sesame oil
  • 3 TBSP soy sauce
  • 1/2 cup peanut butter
  • 1 tsp red pepper flakes
  • 1 tsp honey
  • 1 tsp ginger
  • Scallions
  • Peanut or almonds

Instructions

  • Roast spaghetti squash at 400 degrees for 45 minutes
  • While roasting, cook ground chicken
  • Finely dice garlic
  • Julienne red peppers and onion
  • Trim the bottom inch from the head of bok choy and cut the leafy green portion away from either side of the white stalk
  • Saute garlic and onions for a few minutes
  • Add red peppers and bok choy
  • Make sauce by combining chicken broth, lime juice, vinegar, oil, soy sauce, peanut butter, red pepper flakes, honey, and ginger
  • Once cooked shred spaghetti squash with a fork
  • Combine squash, veggies, and sauce
  • Top with scallions and nuts