This healthy and flavorful stir-fry is a perfect option for a quick weeknight meal. Made with spaghetti squash noodles, sauteed chicken, fresh vegetables, and a savory soy sauce, it's a delicious alternative to traditional spaghetti. Topped with scallions, this dish is both satisfying and packed with nutrients.

Quick Info

⏱️ 75 min • 🍽️ 4 servings • ⭐ 88%

Nutrition

372 cal • 41g protein • 32g carbs • 9g fat

Tags

[Dairy-Free] • [Healthy] • [Low-Carb] • [Dinner] • [Fusion] • [Low-Calorie] • [High-Protein] • [Low-Fat]

Ingredients

• 1 3–4 pound spaghetti squash, halved lengthwise and seeded
• 2 tablespoons canola oil
• ½ teaspoon kosher salt, divided
• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 3 cloves garlic
• 1 2-inch piece of fresh ginger, peeled and minced
• ¼ teaspoon red pepper flakes
• ⅓ cup soy sauce
• 1 tablespoon honey or granulated sugar
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• ¼ cup water
• 2 tablespoons canola oil, divided
• 2 cloves garlic, thinly sliced, divided
• 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• ¼ teaspoon red pepper flakes, divided
• ½ kosher salt, plus more to taste
• 2 red bell peppers, seeded and thinly sliced (about 2 cups)
• ½ pound broccoli, cut into 1-inch florets (about 3 cups)
• 2 tablespoons water
• 2 carrots, thinly sliced on the diagonal (about 1½ cups)
• 6 ounces snow peas, ends trimmed, halved crosswise (about 1½ cups)
• Thinly sliced scallions, for garnish

Instructions Preview

1. Preheat the oven to 400°F (200°C).
2. Place the squash halves, cut-side up, on a…
3. Line a baking sheet with 2 clean kitchen t…

…and 9 more steps

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Recipe by: Tikeyah Whittle • From: Tasty