Chicken Stir-Fry with Spaghetti Squash

Ingredients

• 1/2 tsp nutmegNutrition
• 1/4 cup apple cider vinegarNutrition
• 1/4 cup low sodium chicken brothNutrition
• 1 cup asparagusNutrition
• 2 cloves garlicNutrition
• 1 lb chicken breastNutrition
• 1 cup pieces or slices mushroomsNutrition
• 1/2 cup chopped onionNutrition
• 1/2 cup parsleyNutrition
• 1/2 cup chopped red pepperNutrition
• 1 tbsp flaxseed oilNutrition
• 3 1/2 lbs spaghetti squashNutrition

Directions

1. 1Slice spaghetti squash in half vertically and clean out seeds.
2. 2Place face down on a cookie sheet and bake at 375 °F (190 °C) for 30-40 minutes or until a fork sticks into it easily.
3. 3Meanwhile, sauté diced chicken breast and chopped asparagus (1" pieces) in unsalted broth over medium high heat until no pink is showing in chicken, about five minutes.
4. 4Add mushrooms, onion and red pepper and cider vinegar. Cover for three minutes over medium heat until soft. Stir in chopped, fresh parsley (or cilantro).
5. 5Take spaghetti squash out of oven and let sit five minutes. Scoop the insides out into a bowl and shred with fork. The noodles of squash are like rice noodles.
6. 6Drizzle with flaxseed oil, grate fresh nutmeg and sprinkle chopped garlic, tossing and incorporating with a fork.
7. 7Make a nest of spaghetti squash, and spoon chicken stir-fry over it or have them side by side to enjoy their separate flavors.

Nutrition per serving

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