Spaghetti Squash with Chicken, Mushrooms and Spinach
Sweet and Sour Stir Fry with Rice
½ red onion
1 cup tomatoes
3 lb spaghetti squash
¼ cup apple cider vinegar
1 bell pepper
1 can tomato puree
2 tbsp coconut oil divided
½ tsp basil
1 cup sliced mushrooms
1 tbsp white wine vinegar
4 skinless, boneless chicken breasts, cut into bite size pieces
¼ tsp of oregano
1 cup pineapple
1 tbsp honey
2 cups diced tomatoes
1 onion, chopped
Gently fry onions, peppers and mushrooms. Add pineapple, tomatoes, tomato purée, white wine vinegar and honey. Let the mixture simmer until the sauce has thickened. Serve with brown rice.
1 cup chicken broth
3 garlic cloves, minced
1 cup fresh spinach
1 cup sliced mushrooms
Black pepper to taste
Preheat the oven to 375 °F.
Using a large knife, slice the spaghetti squash in half lengthwise down the middle. Use a spoon to scrape the pulp out and remove the seeds.
Place the squash, open side down on a lined baking sheet and cook for 30 to 45 minutes, until you can easily stick a fork in it. Leave the squash in the skin and scrape each half with a fork to create the stringy squash. Heat one tablespoon of coconut oil in a large non-stick skillet over medium high heat. Add chicken and cook four minutes. Remove chicken from pan and set aside. Heat another tablespoon of coconut oil over medium-high heat. Add onion and garlic to the pan and cook for about five minutes or until soft, stirring frequently. Stir in mushrooms, basil and oregano and cook for five minutes. Add vinegar and cook for five minutes or until liquid evaporates, stirring often. Add the chicken, chicken broth, diced tomatoes, and spinach to pan. Cook two minutes or until spinach wilts, stirring constantly.
Plate the spaghetti squash and top with the chicken mixture, then enjoy!
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