I do the majority of my grocery shopping online now through a click and collect service here in Airdrie. It’s a great service and I find that I spend so much less money on my groceries because of it. I am thrifty, so I always shop from the flyers and deals section. I end up buying random things to try because I’m able to justify trying things if they are on sale haha. Our last shop brought home a spaghetti squash because they were on sale. Both Matt and I have never tried spaghetti squash but I have been wanting to so we took the plunge.
I went on Pinterest of course to look for inspiration. I found a spaghetti squash chow mein recipe and I didn’t have/want to buy some of the things so I just decided to take the inspiration from that idea and just wing it! I think that I have a good palette and I’m able to taste most dishes and know what is missing. I knew the flavours and taste I was looking for so I just went for it.
Preheat your oven to 375 degrees while you prep the spaghetti squash for roasting.
First, I cut one of the ends off of the spaghetti squash so I could stand it up vertically and cut it in half. Then comes the fun part (insert eye roll here), cleaning out the gross seeds and innards. I don’t like olive oil (so shoot me), so I brushed the inside of both halves with canola oil and then seasoned with seasoning salt, pepper and garlic powder. We LOVE garlic, I think I’ve mentioned that before..so it’s usually pretty predominant in my meals.
Then I placed the squash skin side up and put it in the oven for 40 minutes.
While the squash was in the oven, I started on the chicken. I thinly sliced 2 chicken breasts and cooked it in a frying pan over medium heat until mostly cooked through. I decided that I wanted to do a spicy peanut chicken for this dish. I added 2 tablespoons of peanut butter, a little bit of canola oil, about 1-2 tablespoons of sriracha (start with 1 teaspoon at a time to check the spice level for yourself), seasoning salt and pepper to taste and about 1 teaspoon of garlic powder. When it was all cooked and well coated, I took it off the heat and put it to the side.
When the spaghetti squash finished, I removed it from the oven flipped them over and allowed them to cool for about 15 minutes while I started on the final product. I started by sautéing a small chopped onion over medium heat, once it softened I added about 2 1/2 cups of coleslaw mix (premixed purple cabbage, green cabbage and carrots) and allowed it to cook together while I shredded the squash with 2 forks. I used one fork to keep it still and the other to shred, it was so easy! Once I had the “noodles” out, I added them to the mix. I then mixed up a sauce of 1/3 cup soya sauce, 3 teaspoons of minced garlic, 2 teaspoons of grated ginger (Tip: Keep your ginger in the freezer so it will keep longer, I cut off the skin around the area I wanted to grate and I was able to do it from frozen which was perfect), 1 tablespoon of brown sugar and 1/4 teaspoon of ground black pepper. I added this sauce to the cabbage mix, chicken and squash and mixed until well coated. I then added the chicken in and mixed together one last time while still on the heat. I gave it 1-2 more minutes and then it was ready to serve.
Thoughts: I am giving this 2 very enthusiastic thumbs up. It was AMAZING! You would not know that the noodles were not the real deal. It was the perfect level of spice in the chicken and it added that extra bite to each forkful. This was one of the most adventurous things I have ever made on my own and it far exceeded my expectations. Matt worked today so I kept dinner a surprise until he got home and he was so excited to try when I let him know what we were having. This is going to be a regular addition to our meal plan going forward.
I highly recommend trying this! The best part, the calories! This meal made about 4 servings and each serving is only 246 calories! I have added this to MyFitnessPal if you search for it, you should be able to use it and enter 1/4 serving of the whole dish (unless you eat more…I wouldn’t blame you).