
By Kaylyn Elcock
Spaghetti Squash Peanut Noodles w Chicken & Bok Choy
8 steps
Cook:30min
Omit peanut butter for Jon
Updated at: Thu, 17 Aug 2023 04:03:06 GMT
Nutrition balance score
Great
Glycemic Index
31
Low
Glycemic Load
7
Low
Nutrition per serving
Calories406.3 kcal (20%)
Total Fat22 g (31%)
Carbs23.1 g (9%)
Sugars10.2 g (11%)
Protein30.9 g (62%)
Sodium550.1 mg (28%)
Fiber4.6 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings

1 x 3 poundspaghetti squash
halved lengthwise and seeded

2 tablespoonswater

1 poundboneless skinless chicken breast
trimmed and patted dry next sling

½ teaspoonchinese 5 spice powder

¼ teaspoonsalt

1 poundbaby bok choy
quartered

4 tablespoonstoasted sesame oil

2 tablespoonsreduced sodium soy sauce

2 tablespoonslime juice

2 tablespoonspeanut butter

2 teaspoonslight brown sugar

2 teaspoonsginger
fresh grated

1clove garlic
large, grated

1scallion
sliced
Instructions
Step 1
1. Place squash cut side down in a microwave safe dish, add water. Microwave, uncovered, on high until the flesh is tender, 10-15 minutes
Step 2
2. meanwhile, position rack in upper third of the oven, Preheat boiler to high. Line a rimmed baking sheet with foil
Step 3
3. Please chicken on the prepared pan and season both sides with five spice powder and salt
Step 4
4. Broil, turning once until a thermometer reads 165 degrees, 5 to 8 minutes per side. Transfer to a clean cutting board
Step 5
5. Toss bok choy with one tablespoon of oil in a large bowl. Transfer to the pan and broil, stirring once, until lightly charred, about 3 minutes
Step 6
6. Whisk the remaining 3 tablespoons oil with soy sauce, lime juice, peanut butter, brown sugar, ginger and garlic in the bowl. Reserve 1/4 cup of the sauce
Step 7
7. Scrape the squash from the shells into the remaining sauce and stir gently to combine
Step 8
8. Slice the chicken and serve with the squash, bok choy, reserved sauce and scallions
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