Servings: 3
Prep Time: 10 minutes Cook Time: 60 minutes TotalTime: 70 minutes
INGREDIENTS
- 2 TBSP toasted sesame olive oil (for heating the pan)
- 1 large skinless, boneless chicken breast
- 1 large spaghetti squash
- ¼ cup coconut aminos
- 3 cloves garlic, minced
- ½ TBSP coconut sugar (or Stevia)
- 2 tsp ginger powder
- ¼ tsp white pepper (or black pepper)
- 1 onion, diced
- 3 stalks celery, sliced diagonally
- 2 cups coleslaw mix (shredded cabbage and carrots) (Note: 2 cups = 1 bag)
DIRECTIONS
Cut a spaghetti squash in half, length-wise and scoop out seeds. Lay skin side up in a 13x9” Pyrex and pour ½” of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so that it breaks apart into strings; set aside.
In a small bowl, whisk together coconut aminos, garlic, sugar, ginger and pepper; set aside.
Heat olive oil in a large skillet over medium high heat. Place chicken breast in pan and cook through,about 8 minutes. Remove chicken from skillet and let rest for 5 minutes and then shred.
Wipe skillet clean and heat olive oil over the medium high heat. Add onion and celery and cook, stirring often, until tender, about 5 minutes. Stir in cabbage until heated through, about 1 minute. Stir in spaghetti squash and sauce mixture until well combined about 2 minutes. Serve immediately.
Notes: We eliminated a great deal of sodium by using coconut aminos rather than soy sauce. We also cut down on the sugar by replacing the recommended 1 TBSP of sugar with only ½ TBSP.
Recipe Courtesy of Natalie Copeland, Flavored Fork