Thai Spaghetti Squash Bowl
This Thai Spaghetti Squash Bowl is flavorful and convenient thanks to pre-seasoned meat and easy-to-cook vegetables.
Servings: 4
Calories: 322kcal
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!
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!
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