Ingredients:

  • 1 medium (3 lb) spaghetti squash
  • 1 tbsp avocado oil
  • 1 lb chicken breast, thinly sliced into strips
  • 1 cup broccoli florets, bite-sized
  • 1 red bell pepper, thinly sliced
  • 1 medium carrot, julienned
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1/4 cup low-sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tbsp honey
  • 1/2 tsp red pepper flakes

Instructions:

  1. Halve the spaghetti squash lengthwise and scoop out seeds. Microwave face down in 1 inch of water for 10–12 minutes, or roast at 400°F (200°C) for 40 minutes until tender.
  2. Use a fork to scrape the cooked squash flesh into long, distinct strands and set aside.
  3. Heat 1 tbsp avocado oil in a wok or large skillet over medium-high heat until shimmering.
  4. Add sliced chicken breast in a single layer. Cook undisturbed for 2 minutes to brown, then stir-fry for another 3–5 minutes until cooked through. Remove from pan and set aside.
  5. In the same pan, add minced garlic and grated ginger; sauté for 30 seconds until fragrant.
  6. Add broccoli, carrots, and red bell pepper. Stir-fry for 4–6 minutes until crisp-tender with slightly charred edges.
  7. Return the cooked chicken to the pan and add the spaghetti squash strands.
  8. Whisk together soy sauce, rice vinegar, sesame oil, honey, and red pepper flakes. Pour the glaze over the mixture.
  9. Toss constantly for 2–3 minutes over high heat until the sauce reduces slightly and coats the ingredients in a glossy sheen.