Servings: 3 Preparation Time: 10 minutes Cooking Time: 60 minutes
2 tablespoons Toasted Sesame Oil
1 large skinless, boneless chicken breast
1 large spaghetti squash
1/4 cup coconut aminos
3 cloves garlic, minced
1/2 tablespoon coconut sugar or Stevia)
2 teaspoon ginger powder
1/4 teaspoon 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
Cut spaghetti squash in half, length-wise and scoop out seeds. Lay skin side up in a 13x9" Pyrex and pour 1/2" of water in the bottom of the pan.
Bake at 400° 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 Sesame Oil in a large skillet over medium high heat. Place chicken breat in pan and cook through, about 8 minutes. Remove chicken from skillet and let rest 5 minutes and then shred.
Wipe skillet clean and heat Sesame Oil over the medium 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.
Notes: We eliminated a great deal of sodium by using coconut aminos rather than soy sauce. We also cut down sugar by replacing the recommended 1 tablespoon of sugar with only 1/2 tablespoon.
Recipe Credit: Natalie Copeland, Flavored Fork