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1 Spaghetti Squash
1/2 cup chopped up Celery
1/4 cup chopped up Radish (small radish)
Satay Peanut Sauce (or any Thai Peanut Sauce) I get mine at Trader Joes.
2-3 Fresh Basil Leaves (chopped or torn up) or add more to taste.
1/2 cup chopped Peanuts (unsalted)
1 Can of White Chicken Breast (chopped)
While your Squash is in the oven, prepare the other ingredients.
Put the spaghetti squash strands into a bowl. We only need 1/2, but save the other 1/2 for another meal (unless doubling this recipe). Since the strands are already hot this helps to prepare the meal faster.
NOTE: This cooks FAST so have your ingredients ready to go before turning on the stove-top burner.
In a skillet (or flatpan) pour some olive oil (enough to coat the bottom of the pan).
Heat oil on Medium heat while you are adding the ingredients. Add the Spaghetti squash, Celery, Radish, Peanut Sauce, Chicken (drained), chopped Peanuts, Basil Leaves, and egg.
Stir ingredients slowly until entire mixture is mixed/heated/and is sizzling slightly on the bottom (but do not burn it). Usually takes about 3-5 minutes to heat up as you stir.
Serve with lime wedge (or lime juice squirt on top) for flavor.
Makes 4 servings (or 2 large servings if you are super hungry).
You may use any other meat or meat substitute instead of chicken (ie: shrimp, tuna, tofu, etc).
You may use Bean Sprouts and chopped Green Onions instead of celery and radish. I just didn't have any on hand last night. I also felt that the Radish would give the dish an extra KICK, and so it worked out beautifully.
Number of Servings:
Carbs per serving - include all nutritional information if known:
19 carbs per serving
30 mins (for squash and prepping the other ingredients), then 5 mins for the rest