I love to cook, but I’m more of a guesstimator when it comes to actual portions. Just a little fair warning! But that’s the fun part about cooking- unlike baking, if you guesstimate the portions, you still wind up with a pretty tasty meal, or at least, you can easily adjust!
I’m a huge fan of stir fry, but I know it’s not the healthiest thing for me. I recently started making spaghetti squash as an alternative for pasta and added it to this great, healthy stir fry recipe.
Spaghetti Squash Stir Fry
-1 spaghetti squash
-Your favorite stir fry veggies (mine: 1 red bell pepper, 1 green bell pepper, 2 cups broccoli florets)
-2 chicken breasts (to simplify, I used 1 package, pre-cut chicken breast cubes)
-2 TB creamy peanut butter (I used reduced fat)
-1.5 TSP minced garlic
-1 TSP ground ginger
-2 TB teriyaki sauce (I used less sodium)
-1 TB soy sauce (I used less sodium)
-Salt, pepper, red pepper to taste
-Olive oil for sauteeing
The night before
For ease, I baked the spaghetti squash the night before, so I didn’t get any pictures. It’s fairly simple!
Preheat the oven to 400 degrees. Place the spaghetti squash, whole, on a baking sheet. Let bake for 20 minutes. Turn the squash to the opposite side. Let bake 10-20 minutes, depending on crispiness level desired. Personally, I like the “noodles” crispier, so I bake for a total of 30 minutes, but the longer you cook, the softer the squash will become.
Remove from oven and place on cutting board. Let cool. Cut in half and scoop out the seeds and pulp. You can also do this step before you bake it, but I am a spaz with a kitchen knife and spaghetti squash are difficult to cut raw! Once you remove the pulp, take a fork and start to scrape out the squash. It’ll look like noodles! Place in a tupperware and refrigerate (if cooking the night before).
Heat a large wok to medium. Saute stir fry veggies with olive oil until soft.
In another medium pan, cook diced chicken breast (or slices, random-sized cut-up pieces, etc. because let’s be honest- you’re going to cook whatever’s easiest) in olive oil. Saute with garlic.
Combine chicken and garlic with veggies in the large wok. Add teriyaki sauce, soy sauce, peanut butter, ginger, salt, black pepper and red pepper.
Mix sauce, chicken and veggies. Saute on medium for 5 – 10 minutes. Add spaghetti squash and stir. If needed, add more teriyaki, soy and peanut butter, depending on portions.
Lower to l0w-medium heat and let simmer for 5 more minutes.
Now, I know the photos aren’t stunning, but hey, this is real life and I’m a real 20-something who barely has time to cook a healthy dinner, let alone plate and photograph my dinner. S/O to all you bad ass chicks who make food look delicious, though.