Spaghetti Squash Stir Fry
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 large spaghetti squash
  • 2 bone-in skin on chicken breasts
  • 2 cups of chopped bell peppers (yellow, orange, and red)
  • ½ cup chopped onion
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp Coconut Nectar Teriyaki Sauce
  • 1 cup of water
Instructions
  1. Add a cup of water to slow cooker and steam spaghetti squash for 3 hours on high.
  2. Wrap baking sheet with aluminum foil for easy clean up. Grease with olive oil.
  3. Then add more olive oil to chicken and then sprinkle with salt and pepper
  4. Bake chicken for an hour at 350 degrees. When fully cooked shred chicken and set aside.
  5. When spaghetti squash is done, lift from slow cooker, carefully it will be hot.
  6. Then, cut spaghetti squash in half and scoop out seeds. Then peel out spaghetti squash and set aside.
  7. Dice bell peppers and red onion.
  8. Then, in a large saute pan or wok stir fry squash, bell pepper, onion, and shredded chicken together on medium to high heat for ten minutes with teriyaki sauce.
Recipe by Healing and Eating at https://www.healingandeating.com/2016/04/spaghetti-squash-stir-fry.html