Now that your fridges and pantries are all stocked with yesterday’s short & sweet grocery list, it’s time to get cooking! The versatility of this dish makes it one of my go-tos. You can add any veggies you’d like to this dish, and if you want to top it with avocado or a fried egg, I won’t hate on ya.
Let’s get into the recipe!
(Paleo) Recipe Week Day 1: Spaghetti Squash Stir Fry
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Serves: 1 serving
Ingredients
- 1/2 tablespoon avocado oil (or your cooking oil of choice)
- 1/4 cup diced onion
- 1/2 carrot, chopped
- 1/3 cup sliced bell pepper
- 1/2 cup sliced mushrooms
- 1 teaspoon garlic powder
- 3-4 ounces ground chicken
- 1/2 cooked spaghetti squash
- 1-2 tablespoons coconut aminos
- salt & pepper to taste
Instructions
- If you didn’t already cook your spaghetti squash, cut in half lengthwise and place cut side down on a baking sheet coated in avocado oil; bake at 375 degrees for 30-45 minutes, until the flesh can be easily scooped with a fork.
- Heat a large pan over medium heat and coat with avocado oil.
- Add the diced onion and carrot, cooking until sightly softened.
- Add the bell pepper and mushrooms, cooking for a few more minutes.
- Sprinkle the veggies with garlic powder and stir to combine.
- Push the veggies to one side of the pan, and add the ground chicken.
- Cook and crumble the chicken, and then incorporate the veggies and cooked spaghetti squash.
- Add the coconut aminos, salt, and pepper. Enjoy!
Serving size: 1 recipe
This looks incredible! I love chicken stir-fries but I’ve never tried spaghetti squash! Sounds delicious!
Any chance you’ll be posting the nutritional stats for these wonderful recipes? Would be super helpful for those of us keeping track of our numbers! Thank you!!