(1 1/2 Cup)
1.5 protein, 1 carb & 1 fat serving
1 large spaghetti squash
1.5 lbs chicken breast, diced
1 tsp cumin
Salt and pepper for seasoning
1/2 cup green onion, chopped
1 cup slivered carrots
5 TBS olive oil
1/4 cup coconut aminos
1 TBS honey
2 TBS peanut butter or other nut butter
1/8 tsp cayenne
1.5 tsp minced garlic
Set oven to 350 and pierce spaghetti squash with a fork like baked potato. Bake for about an hour depending on squash size.
While squash is cooking, make chicken and sauces.
For chicken, dice into bite size pieces and season with salt, pepper and cumin.
Once chicken is beginning to cook through, add carrots, green onion and garlic. Cook together until chicken is done and drain liquid.
For "teriyaki sauce", combine 4 TBS of olive oil, honey and coconut aminos together in small mixing bowl. Mix until honey is well combined.
For peanut sauce, mix peanut butter, cayenne and 1 TBS olive oil together well.
When spaghetti squash is done, cut off stem and cut squash in half long ways.
Allow cooling, scoop out seeds and then scrape out "spaghetti" into large mixing bowl.
Add chicken and teriyaki sauce to spaghetti squash and mix all components together.
Finally, serve and top with 1 tsp peanut sauce. Enjoy!