This stir fry is full of veggies and flavor! You need to add it to your menu this week!
Makes 4 servings
2 small or 1 large spaghetti squash, halved lengthwise and seeds scooped out
4 tablespoons Tessemae’s Lemon Garlic
coarse salt and freshly ground pepper
1 1/2 tablespoons fish sauce
2 tablespoon white vinegar
2 tablespoons tamarind paste
2 tablespoons palm or coconut sugar
1 tablespoon coconut oil
2 cups diced cooked chicken breast or 1 block tofu, cubed
1 large egg
1 small red bell pepper, cut into strips
1⁄2 cup chopped green onions
1⁄2 cup bean sprouts
Peanuts and chili flakes to garnish
- Preheat your oven to 400 degrees. Line a large rimmed baking sheet with foil. Slice the squash in half and scoop out seeds. Drizzle with 2 tablespoons Lemon Garlic and then season with salt and pepper to taste. Place cut side down on prepared baking sheet. Roast until tender, about 40 minutes. Set aside to cool slightly. Scrape your squash to make the spaghetti.
- In a small bowl combine the fish sauce, vinegar, tamarind paste, sugar and 2 tablespoons Lemon Garlic. Set aside.
- In a deep skillet or wok, heat up coconut oil. Add chicken or tofu and cook until browned. Add egg and stir to scramble.
- Next, add bell pepper and sauce. Cook, stirring until bell pepper is tender, about 5 minutes. Add scraped spaghetti squash and stir to combine everything together.