Take-out Tuesday, Stir Fry Spaghetti Squash with Coconut Chicken Bites
This dish might sound complicated but I promise it’s not…
I made this early in the day and refrigerated it until baking for dinner
The hardest part is cutting the squash, but if you pierce it in several places with a knife, and microwave it for 5 minutes, you will discover that cutting it in half is easier
Place in cut side down on a lined baking sheet and roast at 375 degrees for 45 minutes
Gently scoop out seeds and then fluff insides with tines of a fork to form the spaghetti
The peanut sauce is easy peasy made with standard pantry ingredients
If you don’t keep sesame oil on hand, you must! Just a drop or two can add great flavor to marinades and sauces
Note: this is a mild sauce, if you want to add a little kick add some Sweet Chili Sauce or Sriracha
Okay, now for the stir fry~
If you are going to cook the coconut chicken bites too, now is the time to prep them
Coat the chicken pieces with egg white and dredge in cornstarch
Melt 2 Tablespoons of coconut oil in skillet and cook chicken quickly over medium high heat to brown
It doesn’t have to be completely cooked through because it will finish cooking when baked with the squash later
Tranfer chicken to a foil lined pan and drizzle with Cream of Coconut
Microwave carrot chips on high in 1/4 cup water in 5 minutes to soften
Saute carrots with other vegetables until crisp tender, in the same skillet used for chicken, adding more coconut oil if necessary
Add squash and sauce to pan and cook and stir to combine and melt sauce down
Fill squash halves with stir-fry mixture and place in baking pan along with chicken
You can stick the pan in the fridge at this point and bake it later
Bake uncovered at 375 for 15-30 minutes until hot. Baking time will be determined by temperature of dish when starting
Garnish with cashews and scallion bits
Serve in squash bowl or plate with chicken on the side or on top
Stir-fry Spaghetti Squash with Coconut Chicken Bites
Ingredients
Vegetable Stir Fry
- 1 medium spaghetti squash
- 10-12 snow peas
- 1 cup carrot slices
- 3-4 green onions chopped, 2 T green tops reserved for garnish
- 1/2 orange sweet pepper cut in small pieces, optional
- 1 oz cashews for garnish, optional
Peanut Stir Fry Sauce
- 3 T creamy peanut butter
- 1 T soy sauce
- 1 T maple syrup
- 1 tsp sesame oil
- 1 T rice vinegar
Instructions
- Cut squash in half lengthwise.Ā To make cutting easier, pierce squash in 6-8 places with a sharp knife and microwave for 5 minutes to soften.Ā Sprinkle cut sides of squash with salt and place on a parchment lined or non stick foil lined baking sheet, cut side down. Bake at 375 for 45 minutes
- Gently scrape seeds off squash.Ā Remove spaghetti from shells by running a fork across the cooked squash, the tines will remove the spaghetti like squash strings.Ā Place into a bowl.
- Whisk sauce ingredients together. Add more rice vinegar if sauce seems too thick, but it will melt down when added to stir fry.
- Microwave carrots in 1/4 cup water for 4-5 minutes to soften. Drain. Place vegetables in skillet used to cook chicken and add more coconut oil if necessary and use medium heat. Cook, stirring occasionally for 3-4 minutes.
- Pour in sauce and stir.Ā Add squash, stir to combine and spoon back into squash shells. Refrigerate until baking if desired.
- Bake at 350 for 15 minutes if warm and 30 minutes if cool.Ā Garnish with chopped scallion greens and cashews.Ā Serve in squash boats or on plates, with Coconut Chicken on top or along side if desired.
Coconut Chicken BitesāØ
Ingredients
- 1 boneless chicken breast cut into bite size pieces
- salt & pepper
- 1 egg white
- 1/2 cup cornstarch
- 2 T cup coconut oil
- 1/4 cup cream of coconut
Instructions
- Season chicken.
- Put cornstarch and egg white in separate bowls.
- Dredge chicken in cornstarch then dip in egg white.
- Heat skillet with coconut oil over medium high heat.
- Add dredged chicken and sautĆ© quickly on each side until golden.Ā {Do this in batches if you are doubling recipe}
- Set cooked chicken on paper towels while you finish browning the rest.Ā Chicken doesnāt have to be cooked through, it will finish cooking in oven.
- Place cooked chickenĀ in a small shallow baking dish.Ā Drizzle with cream of coconut.
- Bake 375 for 15-30 minutes until heated through.Ā Drizzle additional with additional warm cream of coconut before serving if desired.
For more information and recipes with Spaghetti Squash check out this article by Quick Easy Cook here
Or Spaghetti Squash al forno here
Enjoy!
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I will be joining these fabulous parties and blogs:
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Coastal Charm, Cooking and Crafting with J&J, The Scoop, A Stroll Thru Life
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Jenna, You are as fearless in the kitchen as you are with your paint brush! It’s been years since I’ve had spaghetti squash, love the idea of it served as a boat! š¤š
This is a great recipe for serving a delishious dinner. If it’s half as good as it looks it’s a winner here and I love the colors in this dish. Such pretty serving pieces.
Jenna, this looks delicious! Can you believe I have never cooked spaghetti squash! With your recipe, I can be fearless with it! Happy Tuesday!
Yum!
Jenna, you come up with the most delicious recipes! This looks delicious. Thanks for sharing,and I hope that you have a happy Tuesday!
This looks amazing! Thanks for sharing. Hugs and blessings, Cindy
I only started cooking and eating spaghetti squash last year, but I love it. My family . . . not so much. Maybe this is a way they’ll try it! Thanks.
what a wonderful way to serve spaghetti squash!!! YUM!
You must be a fabulous cook – this looks absolutely delicious! I love spaghetti squash!!
Another meal that looks delish!!
Thanks for the tip on cutting it by microwaving it first. Sounds delish! š
Thank you for the microwave trick Jenna! Tasty dish:)
Johanne Lamarche
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This is a delicious recipe Jenna and I can’t wait to try it! Thanks so much for sharing your awesome post with us at Full Plate Thursday and come back soon!
Miz Helen