I’m obsessed with Trader Joe’s Peanut Satay Sauce. I cook a lot with ground chicken and turkey, which can be boring, but this sauce brings it to life! I include peas because they’re an easy way to boost the fiber. One cup of peas packs a whopping 9 grams of fiber! With the combination of spaghetti squash, chicken, and creamy and slightly sweet Peanut Satay Sauce, this recipe is a delicious and protein- & fiber- packed dinner option that’s a weeknight staple.

Ingredients:

• 1 spaghetti squash
• 1 16 oz package of ground chicken
• 1 cup frozen peas
• 2 cups chopped peppers, and/or shredded carrots (use any veggies you like!)
• 1/2 to full jar Trader Joe’s Peanut Satay Sauce (depends on how saucey you like it!)
• Chopped cilantro and peanuts

Instructions:

Step 1: Roast the Spaghetti Squash

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds and pulp.
3. Drizzle with olive oil and season with salt and pepper.
4. Place the squash cut-side down on a baking sheet.
5. Roast for 45-60 minutes or until the flesh is tender.
6. Scrape the strands with a fork. If the strands come off easily, it’s done.
7. Scrape the flesh into a bowl and season with more olive oil, salt, and pepper.

Step 2: Prepare the Chicken and Veggie Mixture

1. Heat 2 tablespoons of olive oil in a skillet over medium heat.
2. Add the ground chicken, frozen peas, chopped peppers, and/or shredded carrots.
3. Add the Peanut Satay Sauce and mix well.
4. Cook for approximately 10 minutes or until the chicken is cooked through.

Step 3: Assemble the Bowls

1. Divide the roasted spaghetti squash among serving bowls.
2. Top the squash with the chicken and veggie mixture.
3. Garnish with chopped cilantro and peanuts.

Tips and Variations

• Use any veggies you like in place of peppers and carrots.
• Adjust the amount of Peanut Satay Sauce to your taste.
• Add some heat with red pepper flakes or sriracha.

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