Asian inspired stir fry full of aromatic flavours and fresh herbs that doesn’t leave a heavy feeling in your gut! Spaghetti squash is simple to prepare, a versatile vegetable that can be used as a Gluten Free option and low carb base.
500g organic chicken mince
1 brown onion, diced
3 stalks celery, washed and diced
1 Tbsp olive oil
3 cloves garlic, crushed and diced
1 thumb ginger, peeled and diced
2 Tbsps tamari
1 Tbsp rice wine vinegar or apple cider vinegar 1 Tbsp mirin
Fresh parsley, washed and chopped
Fresh coriander, washes and chopped
Salt and pepper, to taste
1 spaghetti squash
1 tsp olive oil
Pre-heat oven to 180 degrees, fan forced.
Cut the spaghetti squash lengthways in half and use a spoon to scoop the seeds out.
Lightly cover with olive oil and bake in pre-heated oven for 25 minutes, or until spaghetti squash flesh is soft.
Whilst spaghetti squash is baking:
Heat olive oil in deep pot on medium heat and brown onion for 5 minutes, stirring frequently.
Add celery, garlic and ginger, and stir until celery cooked down in size
Add chicken mince and break apart cooking on high heat. Add tamari, rice wine vinegar/apple cider vinegar, mirin, parsley and coriander.
Sautee’ everything until chicken mince is cooked through. Leave lid on for 15min. Add salt and pepper to taste.
Once spaghetti squash is ready, carefully remove baking tray from oven using oven mits.
Use fork to separate and fluff squash lengthways. It will look like vermicelli rice noodles!
Portion into bowls and serve chicken stir fry over.
Give this recipe a try and tag me on Instagram (@beyondutritionwellness) with your creations!