Thai Spaghetti Squash Bowl
This Thai Spaghetti Squash Bowl is flavorful and convenient thanks to pre-seasoned meat and easy-to-cook vegetables.
Prep Time10 minutes mins
Cook Time45 minutes mins
Total Time55 minutes mins
Course: dinner, lunch, Main Course, meal prep
Cuisine: Asian, Thai
Servings: 4
Calories: 322kcal
sheet pan
Cutting Board
Non-stick fry pan
Fork
Knife
- 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
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!
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!
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