Gluten Free Dinner Ideas

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• 1 red bell pepper, thinly sliced
• 2 carrots, julienned
• 2 cups of cooked chicken breast, shredded
• 3 tablespoons of gluten-free tamari sauce
• 2 tablespoons of lime juice
• 2 tablespoons of honey or maple syrup
• 1 tablespoon of fish sauce (optional for added flavor)
• Chopped peanuts and cilantro (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes or until the squash is tender and the strands can easily be separated with a fork. Allow it to cool slightly.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until fragrant and slightly softened.
3. Add the sliced bell pepper, julienned carrots, and cooked chicken breast to the skillet. Stir-fry for a few minutes until the vegetables are crisp-tender.
4. In a small bowl, whisk together the gluten-free tamari sauce, lime juice, honey or maple syrup, and fish sauce (if using). Pour the sauce over the vegetable and chicken mixture. Stir well to coat.
5. Using aContinuation: fork, scrape the flesh of the roasted spaghetti squash to create “noodles.” Add the spaghetti squash noodles to the skillet and toss with the sauce and vegetables until well combined.
6. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
7. Remove from heat and garnish with chopped peanuts and cilantro.
8. Serve the Spaghetti Squash Pad Thai as a flavorful and satisfying gluten-free dinner option.