As much as I love carbs, I try to avoid them when possible – particularly for dishes that use traditional pasta or spaghetti. And honestly I LIKE the taste and texture of vegetable noodles better whether it be spaghetti squash, zucchini noodles, beet noodles, and sweet potato noodles, etc, etc etc. I know what you’re thinking… “lies! no one likes veggie noodles better than Barilla the OG!” But I do – I intentionally under cook my “zoodles” if you will because I adore a good crunch!
If you’re looking for a nice and light but FILLING meal, you’re in for a real treat. This can be made super ahead of time because you serve it cold. As for the peanut butter, you can make your own if you’re feeling adventurous, but if you’re going to use store-bought like I did, please do yourself a favor and use the naughty-er creamy kind (JIF, Skippy, etc). If you try and go with the healthier natural butters, you will not end up with a creamy sauce. I’ve tried using the natural Costco Kirkland brand that you have to refrigerate and the result was no bueno. Capische?
I made this for dinner and it was a hit with my main squeeze, and myself! Leftovers made for a fantastic lunch the next day. By the way, do you like our lunchboxes? Can you guess whose is whose? It’s safe to say that we are still kids at heart. My adorable robot lunch box is made by an even more adorable company called SoYoung. They are based out of Toronto, Canada and sell lunch boxes, cooler bags, backpacks and diaper bags. Their modern, elevated designs make the products both kid- and adult-appropriate. In 2014, SoYoung partnered with Jessica Alba’s The Honest Company on a limited edition lunch box which sold out in less than 8 days! Their lunch box designs include: sharks, bicycles, elephants, giraffes, dinosaurs, seahorses, starfish, and even Russian dolls (remember those from back in the day? LOVE!). And their cooler bags? To die. Those designs include pink peonies (WANT), beets (WANT), artichoke, and dandelions. They’re in select Nordstrom and Whole Foods stores, and 500 other specialty retailers.
Recipe inspired by the one and only Jaclyn from Cooking Classy.
+ 1/2 cup creamy peanut butter
+ 1/4 cup warm water
+ 3 tablespoons soy sauce
+ 2 tablespoons honey
+ 2 tablespoons chili garlic sauce
+ 2 tablespoons fresh lime juice
+ 1.5 tablespoons fresh minced ginger
+ 1 tablespoon minced garlic
+ 1 tablespoon dark sesame oil
+ 2 chicken breasts (cooked and sliced thin)
+ 1 spaghetti squash (cooked and shredded into spaghetti strings)
+ 6 mini “cocktail” cucumbers (sliced)
+ 1/2 cup chopped green onion, and some to garnish
+ Chopped cilantro, (1/2 to 1 cup, depending on taste) and some to garnish
+ Sesame seeds for garnish
+ Bean sprouts for garnish
+ Preheat oven to 350°.
+ Cut spaghetti squash in half and remove seeds. Season with salt and pepper and a little olive oil. Place on baking sheet, flesh side up and cook for 30 minutes. Please note I like my strings on the crunchier side, so if you like yours softer, cook longer. When done, set aside, let cool, and string into noodles with a fork.
+ Prepare sauce. Combine all ingredients and whisk until smooth. Store in fridge until ready to use.
+ Cook chicken using this fool-proof recipe. Slice thin.
+ Similar to making your own tacos, allow all eaters to make their own bowl. Start with spaghetti squash, add sliced cucumber, chicken slices, sauce to taste, and toss to combine. Top with green onion, cilantro, bean sprouts, and sesame seeds.