Careme

Ingredients

• 365 by Whole Foods Market Ground Chicken, Step 2, 16 Ounce 1 pack, 16 oz $5.99
• Organic Spaghetti Squash 1 medium squash $1.99
• Organic Napa Cabbage 1/2 small head, thinly sliced $1.99
• Organic Yellow Bell Pepper 1, thinly sliced $3.32
• Organic Green Onion 3 stalks, sliced $1.99
• That's Tasty Organic Thai Basil, 0.5 OZ 1 package $2.99
• Lime 1 $0.59
• Maison Riviere Organic Ginger Puree, 2.8 OZ 1 tablespoon $3.99
• Organic Garlic Puree, 2.8 OZ 1 teaspoon $3.99
• Pantry: neutral oil 2 tablespoons
• Pantry: soy sauce 2 tablespoons
• Pantry: fish sauce 1 tablespoon
• Pantry: honey or brown sugar 2 teaspoons
• Pantry: crushed red pepper or chili flakes 1/4 to 1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Halve 1 medium spaghetti squash lengthwise and scoop out the seeds. Rub the cut sides with 1 tablespoon neutral oil and season lightly with salt. Place cut-side down on a sheet pan and roast for 25 to 30 minutes until the flesh is tender and shreds easily.
2. While the squash roasts, thinly slice 1/2 small head napa cabbage, thinly slice 1 organic yellow bell pepper, and slice 3 green onions, separating the white and green parts. Pick the leaves from 1 package Thai basil. Cut 1 lime into wedges.
3. In a small bowl, stir together 2 tablespoons soy sauce, 1 tablespoon fish sauce, 2 teaspoons honey or brown sugar, 1 tablespoon ginger puree, 1 teaspoon garlic puree, and 1/4 to 1/2 teaspoon chili flakes.
4. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Add the white parts of the green onions and cook 30 seconds. Add 16 oz ground chicken and cook 5 to 7 minutes, breaking it up with a spoon, until fully cooked and lightly browned.
5. Add the sliced yellow bell pepper and the sliced napa cabbage to the skillet with the chicken. Stir-fry for 2 to 3 minutes so the vegetables soften slightly but still keep some bite and color.
6. Pour in the sauce mixture and toss for 1 to 2 minutes until the chicken is glossy and the liquid lightly reduces to coat the meat and vegetables. Turn off the heat and fold in most of the Thai basil leaves and the green parts of the onions.
7. When the spaghetti squash is done, let it cool just enough to handle. Use a fork to scrape the flesh into strands. Season the strands with a squeeze of lime and a pinch of salt.
8. To plate, mound the spaghetti squash in shallow bowls, then spoon the Thai basil chicken stir-fry over the top. Garnish with the remaining basil leaves and extra lime wedges. For a restaurant look, keep some basil leaves whole and let the glossy chicken sit slightly off-center over the squash.