JBF Pad Tai Spaghetti Squash
- 100 grams Squash
- 453 9/16 grams Chicken thigh
- 2 cloves (minced Garlic)
- 100 grams Ginger
- 200 grams Scallions
- 1 medium (approx 2-3/4″ long, 2-1/2 dia. Red bell pepper)
- 1/2 cup (chopped Onions)
- 1/2 cup Almond butter
- 2 tbsp Lime juice
- 2 tbsp Almonds
- 1/4 cup Water
- 2 tsp Coconut Aminos
- 1 tbsp Crushed red pepper flakes
- Directions are based on the original recipe of 12 servings
- Step 1
- 1) cut spaghetti squash in half, remove seeds, add a thin layer of coconut oil around the whole half , add salt and pepper. cook in oven at 400 for about 50 minutes … till fork tinder .
- 2) while squash is roasting, make the chili almond sauce by adding the water, coconut aminos, red pepper flakes, lime juice, almond butter, garlic and ginger knob into a blinder or food processor until smooth … set aside.
- 3) chop chicken into small chunks.. heat a large skillet over medium heat with 1 tablespoon of oil ( we use coconut oil for everything) add chicken season with salt and pepper. cook stirring often till chicken is cooked through. Transfer to plate.
- 4) add 1 tablespoon of oil to pan with the chopped onion and chopped red bell pepper cook till tinder about 5 to 6 min
- 5) add chicken back to skillet with the onion and peppers add chili almond sauce and mix everything together…. if sauce is to thick for your liking you can add a little water to thin it out.
- 6) after squash has cooled take a fork and shred it and add to chicken, veggies and sauce.
- 7) serve immediately with green onions, cilantro, and lime wedge ( optional) top with chopped almonds or your nut of choice
- ENJOY !!!!!