Suddenly, it's freezing out. The grass and garden are dying. Leaves are changing colours, I've traded my tank tops for sweaters. Ugh.
The good news is that I have a whole bunch of winter squash to use up!Between the pumpkins, butternut squash and spaghetti squash from my garden, I'm set for the winter!
Spaghetti squash is the star of this dish. It gives the illusion of pasta, with a slight crunchier texture and a more earthy taste. I showed you how to cook these bundles of perfection in this post.
The chicken packs the protein. its what will keep you full until your next meal. The green beans add color, flavor, and nutrients. The ones pictured above were actually home grown! Then comes the sauce, contributing a Thai-like flavor that comes from soy sauce, garlic, and of course I couldn't leave out peanut butter!
I also recommend sprinkling crushed red pepper flakes over the top, of you want to give it a little kick!
Simple Thai Spaghetti Squash
1 spaghetti squash
1 cup chopped chicken, cooked
about 20 green beans, cleaned
2 tbsp. peanut butter
2 tbsp. low-sodium soy sauce
1 tbsp. rice vinegar (can substitute water)
1/2 tsp. garlic powder
crushed red pepper flakes to top (optional)
- Cook and remove flesh from spaghetti squash with a fork.
- Steam green beans in a sauce pan with 1 inch of water until soft (about 15 minutes)
- In a small cup or bowl mix peanut butter with vinegar until smooth. Add in the soy sauce a little at a time, stirring constantly to keep a smooth texture. Finally, stir in the garlic powder.
- Toss together the chicken, squash, green beans and sauce, and red pepper flakes if using.
- enjoy your meal!
Hope you al like it!