Sesame Chicken over Peanut Thai Spaghetti Squash

 

sesame chicken (2)

 

 

It’s the New Year which means two things- 1. my gym is packed with a new group of resolution hopefuls stealing my eliptical in the morning and 2.- my weekly meal planning is getting a healthy make over. I am much more excited about the latter! Seriously, get off my elliptical people, the one by the window is mine! Phew. Ok, so J and I are big Thai people, give us a good spicy peanut sauce and we are in heaven. This recipe was really fun to make and started out by just grabbing all my favorite ingredients from the pantry- Ginger & Soy Sauce ❤ They are the like the dream team of thai food in my world. What I love about this recipe is the added nutrition of the spaghetti squash. Yum! Although the squash takes about 45 minutes to cook, the actual work time you have to do on this meal is less than 20 minutes, which is a HUGE mom win.

 

Throw the chicken and all your marinade ingredients in a plastic bag. Not the most appealing picture, is it?

Throw the chicken and all your marinade ingredients in a plastic bag. Not the most appealing picture, is it? Marinate this bad boy for a minimum of 2 hours.

 

Fair warning, these babies are a B to cut in half. Try your best to get two even sides but if they end up like mine, it's fine. Scoop out the insides and drizzle on some olive oil and s & P

Fair warning, these babies are a B to cut in half. Try your best to get two even sides but if they end up like mine, it’s fine.
Scoop out the insides and drizzle on some olive oil and s & P

 

 

Place them face down on a roasting pan. Put a small amount of water at the base of the pan, just enough to cover the surface.

Place them face down on a roasting pan. Put a small amount of water at the base of the pan, just enough to cover the surface. Bake at 400 degrees for 45 minutes.

 

 

Grab these Thai Kings of the pantry (too much?) and throw them in a food processor or blender.

Grab these Thai Kings of the pantry (too much?) and throw them in a food processor or blender. This meal can get salty quick so I recommend using the low sodium soy sauce.  If you feel you need to add salt later, by all means do so!

 

Blend well until you have a smooth consistency. Feel free to taste test and add more red pepper flakes if desired!

Blend well until you have a smooth consistency. Feel free to taste test and add more red pepper flakes if desired!

 

 

Heat up some oil in the pan and grab that marinade from the fridge. Cook the chicken thoroughly.

Heat up some oil in the pan and grab that marinade from the fridge. Cook the chicken thoroughly. (Did I really post a picture of a pan with oil??)

 

Yum! Slice this up! We are almost done....

Yum! Slice this up! We are almost done….

 

Mmmmm! Remember these? Done from the oven, time to shred!

Mmmmm! Remember these? Done from the oven, time to shred!

 

If cooked properly, spaghetti squash should be easy to shred with a fork.

If cooked properly, spaghetti squash should be easy to shred with a fork. Pour the peanut sauce over the squash and mix well.

 

 

Let's serve it up! Once the squash and chicken are in bowl, top with scallions, chopped peanuts and sesame seeds.

Let’s serve it up! Once the squash and chicken are in bowl, top with scallions, chopped peanuts and sesame seeds.

 

Ahhh does this look yummy? It was. A quick M Family Favorite!

Ahhh does this look yummy? It was. A quick M Family Favorite!

 

This was a quick and fun meal to make and I encourage you to give it a try and let me know what you think. Beyond the wonderful flavors of the peanut sauce, the actual peanuts sprinkled on top add a welcomed crunch to the dish. I allowed my chicken to marinate for 8 hours and it came out unbelievably juicy and flavorful! I invite you to mix this up a bit, use shrimp or steak instead of chicken or kick up the spice by adding more red pepper flakes!

 

 

 

Ingredients:

1 Spaghetti Squash
1 Tbsp Olive Oil
2 Chicken Breasts, pounded thin
2 Green Onion, diced
¼ Cup of Dry Roasted Peanuts, chopped

 

Marinade:
6 Tbsp Sesame Oil
2 Tbsp Soy Sauce
1 Tsp Ginger
1 Tsp Agave Nectar (optional)
Pinch or two of pepper

 

Sauce
2 Tbsp Peanut Butter
1 Tbsp Soy Sauce
1 Tbsp Rice Wine Vinegar
½ Tbsp Minced Garlic
1 Tsp Red Pepper Flake
2 Tbsp Water

 

Directions

  • Throw the chicken into a plastic bag and add all the marinade ingredients and shake the bag to blend. Marinate 2 hours to overnight.
  • Preheat the oven to 400 degrees.
  • Slice squash in half and scoop out the seeds and center on both sites. Lightly coat both sides with ½ tbsp of olive oil and sprinkle with S&P. Place the squash face down on a roasting pan. Pour water in the pan, just enough to cover the surface. Place in the over on the middle rack and cook for 45 minutes.
  • Place all the ingredients of the sauce into a food processor and blend well.
  • Heat ½ tbsp of olive oil in a pan. Once hot, place the chicken in the pan making sure to maintain all the juices from the marinade in the pan. Cook the chicken 4-5 (ish) minutes each side until completely cooked. Remove from pan and slice.
  • Shred the squash with a fork into a separate bowl, pour the sauce over and mix well.

To Serve: Place a large spoonful of the spaghetti squash in each bowl, add the chicken and sprinkle green onions, chopped peanuts and sesame seeds. 

 

Enjoy ❤

E

 

Linking up with Your Inspired Design Link Party today. Head over there and check out what they’ve been working on!

 

*Disclaimer: This post contains affiliate links.  All opinions are my own.

Dog Slobber & Baby Giggles is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

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One response to “Sesame Chicken over Peanut Thai Spaghetti Squash

  1. I was lucky enough to be there for dinner and this dish was delish and I got to take some leftovers home! Yes please!

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