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JBF Pad Tai Spaghetti Squash

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
  1. Directions are based on the original recipe of 12 servings
  2. Step 1
  3. 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 .
  4. 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.
  5. 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.
  6. 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
  7. 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.
  8. 6) after squash has cooled take a fork and shred it and add to chicken, veggies and sauce.
  9. 7) serve immediately with green onions, cilantro, and lime wedge ( optional) top with chopped almonds or your nut of choice
  10. ENJOY !!!!!