I have been on quite the spaghetti squash kick lately. It just blows my mind that it’s so yummy, and so low calorie! All the yum of carbs without any of the guilt! Don’t get me wrong, I love me some brown rice or whole grain penne – but it’s also great replace a carb with a veggie when I can, so I can use my carb meals in other yummy places! So as I’ve been experimenting with the beloved spaghetti squash, I also found Liquid Aminos for the first time. BOOM -> Spaghetti squash stir fry. So easy, and is a great “leftover meal” – if you’re like us, there is broccoli and chicken meal prepped for the week, so if you make a little extra – this will already be made to throw together for dinner!
If you’re looking for the liquid aminos, I found it in the organic section at my local grocery store.
Cook spaghetti squash as normal (baked or microwave) and shred from skin. In a wok or sauce pan, combine 1 cup of spaghetti squash, 1/2 cup of broccoli (pre-cooked or cook this first because it will take longer!), 1/2 cup of pre-cooked, shredded or cubed chicken, 1 bell pepper – diced, 1/2 can of corn, and 1 can of water chestnuts (per hubby’s request). Mix around and season with fresh ginger and garlic powder. Cook in 2 tablespoons of liquid aminos until everything is soft and seared!