This broth was so good. I don’t know that spaghetti squash really made a great noodle sub here, but it was a good way to use one up that we got in our Hungry Harvest.
1 medium spaghetti squash
4 boneless skinless chicken thighs
1 tbsp olive oil
1/2 tsp garlic powder
1/4 tsp chili powder
1/4 tsp salt
1/2 tsp pepper
1 onion finely diced
3 cloves garlic crushed
2 tbsp ginger finely chopped
1/4 cup coconut aminos
2 tbsp fish sauce
1/2 tsp Chinese 5 spice
6 cups chicken broth
125 grams shiitake mushrooms
2 bok choy (or 2 cups spinach)
1/2 cup chopped scallions
4 soft boiled eggs (I cook them for 7mins)
2 tsp sesame seeds
Preheat the oven to 210 degrees Celsius (425 degrees Fahrenheit). Using a sharp knife cut the spaghetti squash in half width wise, scoop out the seeds, place cut side down on a baking sheet & bake for 40 mins. Allow to cool slightly before pulling the squash into strands using a fork.
In a large pot heat the olive oil on medium high heat. Season the chicken thighs on both sides with the garlic & chilli powder, salt & pepper and then cook them for 8 mins until cooked through. Slice it into pieces and then set aside on a plate.
Add the onion, garlic and ginger to the pot and cook for about 4 minutes until the onion begins to soften before adding in the coconut aminos, fish sauce, Chinese 5 spice and chicken broth and bring to a boil.
Roughly chop the bok choy and separate the leaves from the thicker base. Slice the shiitake mushrooms so they are all about equal in size and then once the broth is boiling, add in the mushrooms and let them cook for about 5 mins until they have softened.
Add in the thicker part of the bok choy and let cook for 30 seconds before adding in the leaves of the bok choy and the scallions and cook for another 30 seconds before serving.
To assemble the bowl place a large handful of spaghetti squash at the bottom of each bowl before adding in the broth and veggies. Finally place the sliced chicken and halved soft boiled eggs on top and sprinkle with sesame seeds before serving.