5 from 6 votes
Thai Spaghetti Squash Bowl
This Thai Spaghetti Squash Bowl is flavorful and convenient thanks to pre-seasoned meat and easy-to-cook vegetables.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
Calories:
322 kcal
Course:
Main Course, Lunch, Dinner, Others
Cuisine:
Asian, Thai
Ingredients
- 1 spaghetti squash medium
- 1 lb ground chicken Thai-style, Mighty Spark brand
- ½ red bell pepper
- ½ green bell pepper
- ½ white onion
- 2 tbsp olive oil
- salt to taste
- black pepper to taste
- balsamic glaze
- sriracha optional
Instructions
- Preheat oven to 400°F.
- Prepare your spaghetti squash first. Slice in half, remove the seeds from the center with a spoon, and oil each side. Then, sprinkle with salt and pepper. Place squash face down on your sheet pan.
- Bake squash for 35 minutes.
- While squash roasts, chop your white onion and red and green bell peppers.
- Heat a greased or non-stick fry pan to medium heat. Add in a package of Mighty Spark Thai-Style Ground Chicken. About half way through cooking, add your chopped onion and bell peppers. Sauté until chicken is cooked through
- Carefully remove the spaghetti squash from the oven. Remember, the pan will be extremely hot. Shred the cooked squash with a fork.
- Plate the squash and add the chicken and vegetable mixture on topp.
- Drizzle with balsamic glaze and sriracha. Serve and enjoy!
Cup of Yum
Notes
- If you're having a hard time cutting your spaghetti squash before baking, microwave it for 1-2 minutes. This will make it easier to cut.
- Store this meal in the fridge for up to 4 days and reheat in the microwave. It holds up great for meal prep!
Nutrition Information
Serving
1 serving
Calories
322kcal
(16%)
Carbohydrates
24g
(8%)
Protein
23g
(46%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
5g
(25%)
Cholesterol
70mg
(23%)
Sodium
493mg
(21%)
Potassium
237mg
(5%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 322
% Daily Value*
| Serving | 1 serving | |
| Calories | 322kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 70mg | 23% |
| Sodium | 493mg | 21% |
| Potassium | 237mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.