OK. So it's not quite Pad Thai. Those aren't rice noodles. And there aren't any peanuts. Or soy sauce. Because those are all explicitly no-no's on the Whole30. But it worked. And along with the Thai Salad and Pineapple Coconut Chicken fulfilled my Thai cravings that week. Plus I got to bash open a coconut which is (shocked?) right up my alley...
Makes: ~6 servings
| Per serving: 109 calories, | 11g protein, | 4g fat, | 7g carbs |
Ingredients:
1 spaghetti squash
2 cups bok choy, coarsely chopped
8 oz sliced mushrooms
2 cloves garlic, minced
1 cup carrots, thinly sliced
40g almonds, ground (~1/4 cup)
1 T vinegar
1/2 cup chicken broth
1 tsp Chili powder
juice from 1/2 lime
1/2 lb grilled chicken breast cut into 1" pieces
Directions:
Prepare the spaghetti squash however you'd like. I roast mine whole (because cutting that sucker in half raw almost always ends up with my knife stuck halfway through and me pretty sure I'm going to lose a finger) in the oven at 375 on a foil like baking sheet until it is easily pierced with a fork. Depending on size, usually about 45 minutes.
* Saute bok choy, carrots, mushrooms and garlic. Saute over medium heat until tender.
* Add chicken broth, ground almonds, lime juice, vinegar and chili powder. Simmer for 10 minutes.
* Stick it on top of your squash or toss to mix & dig in!
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