I made this dinner a few weeks ago when my parents came to visit. It was a little risky given that my Dad can sometimes be a little picky, but I had a gut feeling that it would turn out really good. Fortunately, my gut was right. We all devoured it. It got rave reviews from all 3 boys and my little one recently has been giving me a run for my money, so this was a huge success.
This is an easy dinner to make vegetarian by omitting the chicken and adding in some tofu. You could also swap out the chicken for shrimp if you want. Also, this meal is best eaten fresh since the spaghetti squash gets really soggy as leftovers. That is not to say that it doesn’t taste good, because believe me it does, just be mindful about the consistency.
Save this dinner for a night when you have a little extra time to prep. It doesn’t take forever, but it does take longer than some of the my staple weeknight recipes.
Chicken and Vegetable Noodle Bowl
Prep Time: 20 minutes (excluding baking the spaghetti squash)
Cook Time: 10 minutes
Servings: About 6
- 1 medium to large spaghetti squash, baked (see directions below)
- 2 – 2 1/2 lbs. chicken thighs trimmed and cut into bite sized pieces
- 4 scallions, diced
- 1/2 bag (5 oz.) of shredded carrots
- 3 large celery stalks, chopped
- 1 head of bok choy, finely sliced
- 2 cups of sliced mushrooms
- 1 1/2 cups of snap peas, cut in half
- 1 tbsp. coconut oil
- 2 tbsp. garlic infused olive oil
- 2 – 3 tbsp. sesame oil
- 2 – 3 tsp. fish sauce
- 1/4 – 1/3 cup lime juice
- 3/4 cup coconut aminos
- 1 tbsp. coconut sugar
- Salt and pepper as desired
- Prepare Spaghetti squash by pre-heating the oven to 400 degrees. I put the spaghetti squash in the oven for about 5 minutes, whole, to soften it and make it easier to cut. Once cut in half, remove the seeds and place face down on a baking sheet with 1/4 cup of water. Cook for about 30 minutes until skin starts to brown and squash can be easily removed with a fork. Make sure to flip squash face up when you remove from the oven.
- In a small bowl with a lid or mason jar, combine the sesame oil through the coconut sugar and shake well.
- In a medium sized frying pan, warm the coconut oil over medium heat.
- Add the chicken to the frying pan and cook through just until no pink is remaining.
- In a Dutch Oven or large frying pan, add the garlic olive oil to the pan and saute the vegetables, scallions, celery, bok choy, mushrooms, snap peas.
- Then, add in the spaghetti squash and combine well.
- Next add in the chicken and combine.
- Pour the sauce into the pan and let simmer for about 5 minutes to allow flavors to meld.
- Serve immediately and eat with chop sticks if you desire.