Pad Thai-Style Spaghetti Squash with Chicken

1. 1

   Preheat the oven to 450 degrees F (230 degrees C). Set the spaghetti squash, cut-side up, on a baking sheet.

2. 2

   Bake in the preheated oven until the squash is tender, 30 to 45 minutes. Use a fork to shred the squash flesh and discard the peel.

3. 3

   Stir together the chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper in a saucepan; bring to a boil. Whisk the water and cornstarch in a bowl until smooth; add to the broth mixture and keep boiling until the sauce thickens, 5 to 10 minutes. Lower the heat to low and simmer the sauce.

4. 4

   Heat the olive oil in a large skillet over medium-high heat; saute the broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add the chicken and sauce to the squash mixture; cook and stir until heated through, 3 to 5 minutes.

• Calories 480.35 kcal High
• Protein 38.08 g Good Source
• Carbs 48.38 g Moderate
• Total Fat 18.25 g High
• Saturated Fat 2.76 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 77.67 mg High
• Sodium 1288.38 mg High
• Fiber 10.38 g Good Source
• Sugar 17.58 g High
• Added Sugar 2.26 g Low Source
• Calcium 148.65 mg Moderate
• Iron 3.6 mg Good Source
• Potassium 962.2 mg Good Source
• Vitamin A 74.32 mcg_rae Low Source
• Vitamin C 48.04 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Fish 🐟
• Soy 🌱
• Sesame
• Corn 🌽
• Onions 🧅