Many of you have expressed missing a comforting bowl of ramen or pho. We found this awesome recipe that replaces noodles with VLCD-friendly spaghetti squash but keeps that savory umami flavor. Enjoy!
1 medium (2.5-lb) spaghetti squash
4 cups fat-free, low-sodium chicken broth
1 Tbsp reduced-sodium soy sauce
2 tsp toasted sesame oil
1 tsp fish sauce
1 tsp Asian style hot sauce (such as sambal oelek)
2 cups shredded cooked chicken
1/2 cup thinly sliced scallions, white and green parts
1/2 cup thinly sliced red bell pepper strips (1-inch-long)
1.Preheat oven to 400 degrees F. Fill a 9×13 inch glass or baking dish with 2 inches of water. Cut the ends off the spaghetti squash then cut in half lengthwise. Place the squash cut side down in the pan and bake for 40 mins. Remove from oven and remove immediately from the pan. Scoop out the seeds and discard. Using a fork, scrap the squash out of the skin and set aside (should make 4 cups).
- While the squash is cooking, in a medium saucepan heat the broth over medium heat until simmering. Add the soy sauce, sesame oil, fish sauce, and hot sauce. Simmer for 2 mins. Add the chicken and heat through, about 2 mins.
- Place 1 cup squash in a soup bowl. Pour 1 cup of broth over the squash and add 1/2 cup chicken. Top with 2 tbsp scallion and 2 tbsp bell pepper strips (1 serving).
*Pro tip: Garnish with cilantro and lime wedges for extra flavor.
*Pro tip #2: Fish sauce can be found in Asian specialty stores or in the ethnic foods section of most grocery chains.
Nutrition facts (1 bowl): 220 calories, 8g fat, 13g carbs, 24g protein, 3g fiber