I go through "food phases". A few months ago I wanted everything curry & before that anything Mediterranean. While Indian & Mediterranean spices still find their way into the majority of the meals I make, I have been on a big spicy kick lately. A few weeks ago I made a yummo grain-free Pad Thai using spaghetti squash. My mouth has been watering since. We didn't have a spaghetti squash in the house so I julienned some zucchini & the result was just a pleasing to the palate.
First I marinated 2 vegetarian fed, free range chicken breast for approximately 5 hours in a tamari/almond butter marinade. Here is what you need for that:
Once it was time to start cooking dinner, I sprayed the wok with a sesame oil spray & turned it up to medium/high heat.
For your "noodles" you'll need a julienne peeler & a couple zucchini. The farmers market only had little baby zucchini. I am guessing this would equal the size of 2 large zucchini. Don't forget to peel them first.
I am so used to cooking the spaghetti squash separately from the chicken that I wasn't thinking & added the zucchini in right before I threw the chicken in to cook. Next time I won't add the zucchini until 6-10 minutes before the whole meal is finished cooking.
Next add your chicken & marinade.
I wound up throwing in a few mushrooms & julienned carrot slices we had hanging out in the fridge that needed to be used. After it was finished cooking I plated it onto of some fresh spinnach & pea shoots.
It was really good. Despite the zucchini cooking a little too long it was the perfect spaghetti squash and/or noodle sub.
Addison enjoyed her turkey that was cooked in a sweet potato, leek & asparagus stock. Her veggie was turnips spiced with tumeric & she had a few banana slices with it.
She enjoyed it so much that she proceeded to suck the remnants off her bib.
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