4 T PB2 (or if you want the fat you could also do 4T Peanut Butter or 2T PB2 and 2T Peanut Butter)
2 T coconut aminos
½ cup warm water
1-inch piece of ginger, peeled and grated (or you can use pre prepped ginger)
2 cloves garlic, minced
1 tsp red pepper flakes
1 T Rice Unsweetened Rice Vinegar
2 T Stevia or Coconut Sugar
1 ½ tsp chili garlic past or siracha
½ squeezed fresh lime juice
Blend together set aside.
1 medium-sized spaghetti squash (about 3-4 lbs.)
2 chicken breasts, cut into bite size pieces
12 large shrimps, cleaned and deveined
2 cloves garlic, crushed
1 small red onion, diced
3 carrots, shredded or diced
1/2 cup bean sprouts
4 scallions, thinly sliced
3 eggs, scrambled
Chopped peanuts, for garnish
Lime, for garnish
Preheat oven to 350°F.
Roast spaghetti squash: Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place face down on baking sheet and bake for 40-50 minutes, or until you can pierce with a fork. Simply scrape out “spaghetti” with a fork.
When the squash is about 15 minutes away from finishing in the oven, heat a large pan over medium-high heat. Once pan is hot add chicken, and a pinch of salt and pepper. Brown chicken on both sides, about 8 minutes total. Remove from pan.
Add shrimp and sear until cooked through, about 1 minutes. Remove from pan.
Add another splash of oil or cooking oil spray (to say fat content macros) to the now empty pan and then add garlic, onion, and carrots and cook until soft, about 5-7 minutes. Add in bean sprouts, 1/2 of the scallions, 3 cups of the cooked spaghetti squash and the cooked chicken and shrimp. Stir to combine and then create a well in the center of your pan and add eggs. Let cook and mix well, so that the eggs are scrambled and incorporated.
Lower the heat and add sauce from up above that has been set aside.
Taste and adjust spices as needed.
Serve immediately and add the optional garnishes of lime, remaining scallions, and peanuts.
You can also use fully cooked chicken with the recipe. Just place shredded or diced cooked chicken instead in step #3.
Nutrition: Serves 5
Calories 310 Fat 7.6g Carbs 22g Protein 42g Fiber 6.4g Sugar 11g (There was no oil accounted for in this recipe if you add oil to sauté or add real peanut butter adjust fat accordingly.)
How to Roast Spaghetti Squash
1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
2. Cut spaghetti squash in half, lengthwise.
3. Scoop out seeds.
4. Brush inside with oil.
5. Place face down on baking sheet and adding water to the baking sheet.
6. Bake for 45-50 minutes, or until you can pierce with a fork.
7. Simply scrape out “spaghetti” with a fork and Enjoy!