Spaghetti Squash Chicken Stir-Fry

Ingredients

• 1 medium spaghetti squash
• 1 cup, shredded chicken
• 1 small, sliced onion
• 2 cloves, minced garlic
• 1 medium, sliced bell pepper
• 1 cup, cubed butternut squash
• 1/4 cup, chopped cilantro
• 1 teaspoon turmeric
• 1 tablespoon hot sauce
• 2 tablespoons oil
• salt (to taste)
• pepper (to taste)
• 1 teaspoon sugar

Instructions

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half and scoop out the seeds.
2. Drizzle the spaghetti squash halves with oil, sprinkle with salt and pepper, then place cut-side down on a baking sheet.
3. Bake the spaghetti squash for 25-30 minutes, or until tender, then let it rest.
4. In a large skillet, heat the remaining oil over medium heat. Add onion, garlic, and bell pepper; sauté until softened.
5. Add the butternut squash, turmeric, shredded chicken, hot sauce, salt, pepper, and sugar to the skillet. Mix well.
6. Cover and let the mixture simmer for about 10-12 minutes, until the butternut squash is tender.
7. Once the spaghetti squash is ready, use a fork to scrape the strands into a bowl. Serve the chicken and vegetable mixture over the spaghetti squash and garnish with cilantro.

Nutrition (per serving)

Calories

450

Protein

30 g

Fat

15 g

Carbs

45 g