Spaghetti Squash Sauté

Spaghetti Squash Sauté

raw material

4 parts

Spaghetti Squash

• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons canola oil
• ½ teaspoon kosher salt, divided

Sauce

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 3 cloves garlic
• 1 fresh ginger, peeled and chopped (2 5cm pieces)
• ¼ teaspoon red pepper flakes
• ⅓ cup soy sauce (80 ml)
• 1 tablespoon honey, or granulated sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• ¼ cup water (60 ml)

stir fry

• 2 tablespoons canola oil, divided
• 2 cloves garlic, thinly sliced ​​and divided
• 1 pound boneless skinless chicken breasts (455 g) or thighs, diced into 1-inch (2.5 cm) cubes
• ¼ teaspoon red pepper flakes, divided
• ½ kosher salt, plus more to taste
• 2 red bell peppers, seeded and thinly sliced ​​(about 2 cups (200 g))
• ½ lb broccoli (225 g), cut into 1-inch (2.5 g) florets (about 3 cups)
• 2 tablespoons water
• 2 carrots, thinly sliced
• 6 ounces snow peas (175 grams), ends trimmed and halved crosswise (about 1½ cups)
• green onions, for garnish, thinly sliced

Nutritional Information

View information

• Calories 497
• Fat 22g
• Carbohydrates 36g
• Fiber 7g
• sugar 18g
• Protein 41g

An estimate based on a serving size.

Prepare

1. Preheat oven to 400°F (200°C).
2. Place the squash halves, cut side up, on a baking sheet. Coat exposed meat with canola oil and sprinkle with ¼ teaspoon salt. Flip over, cut side down, and bake for 40-50 minutes, until squash is barely tender when pierced with a fork. Remove from oven and cool slightly.
3. Line a baking sheet with 2 clean kitchen towels.
4. Use a fork to scrape the “spaghetti” shreds from the squash onto the prepared baking sheet, season with the remaining 1/4 teaspoon salt, and toss to coat. Cool for 30 minutes. Spaghetti squash can be made ahead and stored in an airtight container in the refrigerator for up to 2 days. If using from cold, remove squash from refrigerator 30 minutes before cooking.
5. While squash cools, make sauce: In a medium bowl, whisk cornstarch and cold water until smooth. Grate garlic directly into a bowl on a mini flat surface. Add ginger, red pepper flakes, soy sauce, honey, sesame oil, and rice vinegar and stir to combine. Stir in water until smooth.
6. Sauté: Heat 1 tablespoon canola oil in a 12-inch skillet, or sauté over medium-high heat. Add 1 clove of garlic and stir for about 30 seconds, until fragrant. Add chicken, ⅛ teaspoon red pepper flakes, and ½ teaspoon salt and toss to combine. Cook the chicken for 6-8 minutes, without stirring, and let it brown until no pink remains and the chicken is cooked through. Transfer chicken to a plate or bowl.
7. Reduce heat to medium. Without rubbing the pan, add the remaining tablespoon of canola oil, the remaining garlic cloves, and the remaining ⅛ teaspoon red pepper flakes and cook for 30 seconds, until fragrant. Add the bell peppers and broccoli, toss to combine, then deglaze the pan with water, scraping up any browned bits stuck to the bottom of the pan. Cook, stirring occasionally, until broccoli begins to soften, 8-10 minutes.
8. Add the carrots and cook for another 2 minutes, then add the snow peas and season with a pinch of salt. Cook for another 2-3 minutes, until all vegetables are tender. Transfer vegetables to a plate with chicken.
9. Roll the spaghetti squash in a kitchen towel, wring it out to squeeze out as much water as possible.
10. Add 2 tablespoons of sauce to pot and bring to a simmer, then add spaghetti squash, stirring constantly until heated through, 1-2 minutes. Divide the squash among bowls.
11. Pour the remaining sauce into the pot and cook for about 1 minute, until thickened. Return the chicken and vegetables to the pot, toss to coat, coat with sauce, and heat for 2-3 minutes. Divide in bowl on top of squash. Garnish each bowl with thinly sliced ​​scallions. Serve immediately.
12. enjoy!

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