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16) Teriyaki Chicken Bowl with Spaghetti Squash

Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 medium spaghetti squash about 2–3 lb, halved and seeded
  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1 cup pineapple chunks fresh or canned, drained
  • 1/2 cup low-sodium soy sauce
  • 1/4 cup brown sugar or maple syrup
  • 2 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 2 tsp minced garlic
  • 1 tsp grated fresh ginger
  • 1 tbsp cornstarch + 2 tbsp water slurry
  • 2 tbsp vegetable oil for cooking
  • Sesame seeds and sliced green onions for garnish
  • Salt and pepper to taste

Method
 

  1. Preheat oven to 400°F. Brush squash flesh with oil, season lightly, and roast cut-side down 35–40 minutes until tender.
  2. Meanwhile whisk soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl; set aside.
  3. Heat 1 tbsp oil in a skillet over medium-high. Season chicken with salt and pepper and cook until browned, about 6–8 minutes. Remove.
  4. Add remaining oil, pineapple, and sauce to pan. Bring to a simmer, stir in cornstarch slurry to thicken. Return chicken and toss to coat.
  5. Shred squash with a fork, divide into bowls, top with teriyaki chicken, sesame seeds, and green onions.