Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
10
Low
Nutrition per serving
Calories357.2 kcal (18%)
Total Fat13.6 g (19%)
Carbs31.9 g (12%)
Sugars11.8 g (13%)
Protein30.6 g (61%)
Sodium733.1 mg (37%)
Fiber7.2 g (26%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1spaghetti squash
cooked and shredded
2chicken breasts
thin, cut into bite sized pieces and put in a bowl with 1/4 tsp baking soda dissolved in 1 tsp water, this keeps the chicken from drying out
0.5white onion
cut into strips
1yellow bell pepper
cut into strips
1 ½ cupshredded carrots
8 ozsliced mushrooms
5 ozspinach leaves
chopped
½ cupgreen onions
chopped in 1/2 inch pieces
4 Tbsplow sodium soy sauce
1 Tbspoyster sauce
5garlic cloves
minced
1 Tbsprice vinegar
1 tspsesame oil
½ tsppepper
Instructions
Step 1
Mix all the sauce ingredients in a small bowl.
Step 2
Put chicken bites in a bowl and add 2 tsp to coat. Let sit for a few minutes.
Step 3
Cook chicken until cooked on all sides and heated through. Put in bowl and set aside.
Step 4
I cooked the onions first, put in a bowl then the carrots and mushrooms, put those in the onion bowl, then the bell pepper for about a minute, added the green onions for another minute and added those to the veggie bowl. Wilted the spinach and put in the veggie bowl.
Step 5
Add chicken back to pan, add sauce and spaghetti squash and toss until well coated. Add veggies folding them into the noodles.
Step 6
Top with toasted sesame seeds if you'd like!
Notes
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