Chicken Satay Spaghetti Squash with Thai Peanut Sauce

I’ve always been pretty skeptical of spaghetti squash–I don’t want my vegetables trying to pose as a big bowl of pasta.  However, I’m not one to shy away from new foods, and the spaghetti squash fad certainly isn’t going away any time soon, so I decided to hop on the bandwagon and finally give it a shot.  Caroline has always been a big advocate of the squash’s versatility, and she had lots of great tips and recipes for me to try out.  But in order for me to finally give it a try, I thought it would be best with flavors I already know and love–Thai!  I marinated and grilled a little chicken and added it to my spaghetti squash with some homemade peanut sauce, and I have to say, I’m definitely a believer now!

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Satay Chicken

-2 chicken breasts

-2 Tbsp vegetable oil

-2 Tbsp fish sauce

-1 Tbsp soy sauce

-1/2 tsp garlic powder

-1 tsp cayenne (less if you’re not into spicy food)

-1 tsp coriander

-1 tsp tumeric

-2 tsp sugar

-juice of half a lime

Combine all of the ingredients in a Ziploc bag, and let them marinade over night or at least an hour.  Grill the chicken until it’s cooked through, about 6 minutes per side.  Allow the chicken to cool before shredding or chopping it into bite sized pieces.  Set aside.

Peanut Sauce

-3/4 c coconut milk

-1/2 c peanut butter

-2 1/2 tbsp red curry paste

-1/2 tsp crushed red pepper

-1/2 tsp soy sauce

-2 Tbsp apple cider vinegar

-juice of 1/2 lime

-1/4 c finely chopped peanuts

Add everything to a bowl and microwave for 30 seconds to a minute.  This is just to soften everything up a bit so it’s easier to mix.  Whisk it all together and set aside.

Spaghetti Squash

-1 spaghetti squash

-1/2 tsp salt

-2 Tbsp canola oil

-2 large cloves of garlic, minced

-1 inch of ginger, minced

-3/4 c shredded carrots

-1/2 c peanuts, chopped

-6 green onions, chopped, whites separated from greens

-cilantro for garnish

First, cut the spaghetti squash in half.  Remove the seeds, sprinkle it with salt, and rub it with 1 Tbsp of canola oil.  Bake it, cut side down, in a 400º oven for 30-40 minutes.  Remove the squash and shred it with a fork.

Next, heat a sauce pan over medium high heat and add the remaining Tbsp of canola oil, garlic, ginger, and whites of the green onions.  Saute until everything is fragrant.  Next add the spaghetti squash, chicken, carrots, peanuts, and greens of the green onions.  Let everything saute for a few minutes before adding the peanut sauce.  Go slowly here, adding just a little at a time until you reach your peak sauciness.  Finally plate and garnish with cilantro.  Enjoy!

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