Thai Spaghetti Squash Bowl

A hearty protein and veggie packed meal, this Thai Spaghetti Squash Bowl is going to become a new favorite. Similar to stir fry with chicken and sautéed veggies, but with hearty spaghetti squash as the base and a spicy balsamic glaze, the flavors come together in the tastiest way.

About this Bowl

This Thai Spaghetti Squash Bowl is constantly making its way into my dinner rotation. It's so simple, convenient, and full of flavor thanks to Mighty Spark's Thai-Style Ground Chicken. Pre-seasoned with the flavors you need means less work for you and more time to enjoy.

The super tasty, pre-seasoned chicken gets plated on top of a bowl of hearty spaghetti squash with additional roasted veggies for more volume and nutrients. I am always so satisfied after eating this dish, and the leftovers are arguably better as all of the flavors marinate together.

One of the best parts about this dish is Mighty Spark's mission. Read more to learn how they give back! And if you're looking for more tasty Thai dishes, also check out these Thai Chicken Lettuce Wraps, this Thai Basil Beef, or this Spicy Thai Salad that I'm sure you'll love, too!

Recipe Ingredients

• Spaghetti Squash: A nutritious, low-carb vegetable substitute for pasta. Works well with a wide variety of proteins and vegetables to make a filling meal.
• Mighty Spark Thai-Style Ground Chicken: Seasoned with garlic, shallots, soy sauce, and ginger, this chicken is raised with no hormones and has honest, simple ingredients. The best part about this brand is that with every purchase of a Mighty Spark product, they donate a meal to someone in need. Use this Might Spark store locator to find where you can purchase it near you.
• Veggies: Along with the Spaghetti Squash, this includes bell peppers and onion. I plated mine with steamed broccoli and cauliflower as well, but that is completely optional.
• Italian and Asian Fusion Balsamic Reduction: I kid you not, I buy this balsamic reduction in cases of 6 every time. We go through it so quickly. It's that good! I recently just found it at Publix, too.

See the recipe card below for a full list of ingredients and measurements.

How to Make This Recipe

1. Preheat oven to 400°F. Prepare your spaghetti squash first. Slice in half, remove the seeds from the center with a spoon, and oil each side. Then, sprinkle with salt and pepper. Place squash face down on your sheet pan. Bake squash for 35 minutes.

2. While squash roasts, chop your white onion and red and green bell peppers. Heat a greased or non-stick fry pan to medium heat. Add in a package of Mighty Spark Thai-Style Ground Chicken. About half way through cooking, add your chopped onion and bell peppers. Sauté.

3. Carefully remove the spaghetti squash from the oven. Remember, the pan will be extremely hot. Shred the cooked squash with a fork and add to serving plates.

4. Add chicken and vegetable mixture to the squash and add balsamic glaze and sriracha on top. Mix and enjoy!

Recipe FAQs

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Recipe

Print Pin Recipe

Thai Spaghetti Squash Bowl

5 from 3 votes

Prep10 minutes mins

Cook45 minutes mins

Total55 minutes mins

Servings4

1x2x3x

Cook ModePrevent your screen from going dark

This Thai Spaghetti Squash Bowl is flavorful and convenient thanks to pre-seasoned meat and easy-to-cook vegetables.

Author: Courtney Paige

Equipment

• ▢
  sheet pan
• ▢
  Cutting Board
• ▢
  Non-stick fry pan
• ▢
  Fork
• ▢
  Knife

Ingredients

• ▢ 1 medium spaghetti squash
• ▢ 1 lb Mighty Spark Thai-Style Ground Chicken
• ▢ ½ red bell pepper
• ▢ ½ green bell pepper
• ▢ ½ white onion
• ▢ 2 tbsp olive oil
• ▢ salt and pepper, to taste
• ▢ balsamic glaze
• ▢ sriracha, optional

Instructions

• Preheat oven to 400°F.
• Prepare your spaghetti squash first. Slice in half, remove the seeds from the center with a spoon, and oil each side. Then, sprinkle with salt and pepper. Place squash face down on your sheet pan.
• Bake squash for 35 minutes.
• While squash roasts, chop your white onion and red and green bell peppers.
• Heat a greased or non-stick fry pan to medium heat. Add in a package of Mighty Spark Thai-Style Ground Chicken. About half way through cooking, add your chopped onion and bell peppers. Sauté until chicken is cooked through
• Carefully remove the spaghetti squash from the oven. Remember, the pan will be extremely hot. Shred the cooked squash with a fork.
• Plate the squash and add the chicken and vegetable mixture on topp.
• Drizzle with balsamic glaze and sriracha. Serve and enjoy!

Nutrition

Serving: 1 serving | Calories: 322kcal | Carbohydrates: 24g | Protein: 23g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 493mg | Potassium: 237mg | Fiber: 5g | Sugar: 12g

Notes

If you're having a hard time cutting your spaghetti squash before baking, microwave it for 1-2 minutes. This will make it easier to cut.

Store this meal in the fridge for up to 4 days and reheat in the microwave. It holds up great for meal prep!

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