Simple lime peanut chicken and spaghetti squash. Gluten free, dairy free, and packed with veggies!
For the spaghetti squash:
- 1 medium spaghetti squash
- Avocado oil spray
- Sea salt
For the sauce:
- 1/3 cup low sodium vegetable broth
- 1/4 cup runny peanut butter (smooth or crunchy will work)*
- 2 tbsp gluten free soy sauce
- 1 tbsp rice vinegar
- 1 tbsp coconut sugar
- 2 tsp sriracha (or more, to taste)
- 1/2 tsp fresh ginger, minced
- 1/8 tsp garlic powder
- Juice of 1 lime
For the chicken:
- 2 tbsp avocado oil
- ~ 1.5 lb chicken breasts, cubed
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- Pinch of red pepper flakes
- 1 cup shredded carrots
- 1 cup green cabbage, shredded or thinly sliced
- 5–6 green onions, diced
- Green onion
- Sesame oil (optional)
- Extra limes (optional)
- Preheat oven to 425°F. Slice the spaghetti squash in half, then spray with avocado oil and sprinkle with sea salt. Roast, face down on a baking sheet, until tender (typically 35-45 minutes).
- While spaghetti squash is roasting, make the lime peanut sauce by combining all of the sauce ingredients in a small bowl. Whisk until smooth; set aside.
- Heat a large pan with high sides over medium heat. Add the avocado oil, then stir in the cubed chicken breasts with all of the seasonings. Cook until chicken is just about finished, about 7-9 minutes.
- Stir in carrots, cabbage, and green onion. Cook for 3-5 minutes, until veggies are soft.
- Stir in peanut sauce and reduce heat to low. Turn off heat if sauce is sticking to the pan. When spaghetti squash is done roasting, shred it with a fork and stir it into the pan. *Depending on the size of your spaghetti squash, you may not use all of it. Start with half of the squash, then slowly add in the second half and eyeball how much you want to add based on how much the sauce is able to cover.
- Remove from heat and sprinkle with green onion and peanuts. I like to add a drizzle of sesame oil, but it’s optional! Serve and enjoy!
You’ll want to make sure your peanut butter is runny, otherwise it will be hard to make a smooth sauce out of it.
Amazing!!! I was missing a couple of the ingredients but yet it still turned out way better than I imagined. Can’t wait for leftover already.
I’m so glad!! Thanks for the note Mary Ellen 🙂
Amazing! Just made for the first time and added in some yellow onion and garlic and it was delicious! Thanks for the post
We made this tonight and didn’t have the veggies, but tossed some spinach in and it was soooo good!! This dish will for sure be a monthly staple here since we always have most of these ingredients on hand!!
We loved this!! Healthy and delicious. Can’t wait to try more of your recipes!
This may be my favorite recipe of mias yet!!
My family loved this recipe! I didnt have any green onions unfortunately, but it still tasted delicious! My mom said its her favorite of yours!! Thanks mia!
Ah yay!! Thanks so much Georgie 🙂
This was SUCH a tasty recipe! I added both shrimp and chicken to the recipe. Next time I think I’ll go a bit lighter on the fresh ginger (I think I added a bit more than the recipe called for). I recommend following the ginger suggestion to a tee as it has a super strong flavor powerful. Can’t wait to make it again!!
I jiggled the recipe around a bit based on what I had on hand from my CSA, but this was still really good!
The sauce. The SAUCE!!! So good, I probably make this once a week. I always just use whatever veggies I have on hand and I usually use honey instead of coconut sugar and it still turns out amazing. I also will just make this sauce for other Asian inspired dishes. One of my favorites I’ve made!
Wow so yummy. The best peanut sauce. And the squash noods were a nice touch! Glad I tried this
absolutely delicious!! never tried spaghetti squash until this dish- absolutely amazing. this is by far one of the best dishes i’ve ever had. will be making again soon!