Name: Sesame Chicken Spaghetti Squash Bake
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-inspired
Ingredients: 1 spaghetti squash; 1 tsp olive oil; 1 tbsp sesame oil; 1 small onion, finely chopped; 2 cloves garlic, crushed; 2 tbsp finely chopped ginger; 1 large carrot, julienned; 3 cups Chinese cabbage (napa cabbage), shredded; 1/3 cup green onions/scallions, chopped; 1 1/2 cups shredded chicken; 2 tbsp coconut aminos or tamari (Kikkoman Tamari or San-J Tamari); 1 tsp honey (omit for Whole30); 1 tsp apple cider vinegar; 1 tbsp sesame oil; Optional garnish: toasted sesame seeds

Description

Enjoy a flavorful and healthy Sesame Chicken Spaghetti Squash Bake that combines tender spaghetti squash strands, shredded chicken, and sautéed vegetables with a rich sesame sauce.

Ingredients

1 spaghetti squash

1 tsp olive oil

1 tbsp sesame oil

1 small onion, finely chopped

2 cloves garlic, crushed

2 tbsp finely chopped ginger

1 large carrot, julienned

3 cups Chinese cabbage (napa cabbage), shredded

1/3 cup green onions/scallions, chopped

1 1/2 cups shredded chicken

For Sauce:

2 tbsp coconut aminos or tamari (Kikkoman Tamari or San-J Tamari)

1 tsp honey (omit for Whole30)

1 tsp apple cider vinegar

1 tbsp sesame oil

Optional garnish: toasted sesame seeds

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Instructions

1. Preheat the oven to 400° Fahrenheit (200° Celsius). Cut the spaghetti squash in half widthwise and scoop out the seeds and stringy center. Rub 1 tsp olive oil over the inside of each half. Place cut side down on a baking tray and roast for 30 minutes until tender.

2. Alternatively, microwave: prick the squash with a fork, microwave 3 minutes, cut in half, remove seeds, microwave cut side up 7-8 minutes until tender.

3. Scrape the cooked squash into strands with a fork and set aside.

4. Heat 1 tbsp sesame oil in a large pan over medium-high heat. Sauté garlic and onion for 4 minutes until translucent.

5. Add ginger, carrot, and cabbage. Cook 4-5 minutes until vegetables are tender.

6. Combine all sauce ingredients in a saucepan, bring to a boil, and simmer 5 minutes.

7. Add spaghetti squash strands, shredded chicken, and green onions to the pan with vegetables. Pour sauce over and stir until evenly coated.

8. Garnish with green onions and optional toasted sesame seeds. Serve warm.

Notes

Vegan: Replace shredded chicken with sautéed shiitake mushrooms or tofu.

Whole30: Replace honey with 1 medjool date blended with vinegar and coconut aminos for smooth sauce.

Add more vegetables like bell peppers or zucchini during sauté for added nutrition.

Store leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to maintain moisture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Bake and Sauté
Cuisine: Asian-inspired