(1 1/2 Cup)

373 Calories

18g Carbs

19g Fat

34g Protein

13g  Sugar

1.5 protein, 1 carb & 1 fat serving


Serves 5

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!