8ouncessugar snap peasends chopped off and discarded
1cupradishesthinly sliced
1/3cupcashewscrushed
1/4cupunsweetened coconut milk
3Tbspsunflower seed butter
1Tbspapple cider vinegar
1/2tspsea salt
1 Tbspgluten-free fish sauce
1Tbspcoconut aminos
2cooked chicken breastschopped or shredded
4Tbspgreen onionssliced, for garnish
4-6lemon wedgesfor garnish
Instructions
Preheat oven to 350 degrees F.
Cut spaghetti squash in half lengthwise and place face down on a baking dish greased with coconut oil. Let cook for about 45 minutes or until soft.
Heat large pan with coconut oil over medium heat. Add onions and cook for 3-5 minutes.
Add garlic and ginger. Cook for a couple minutes then add carrots, snap peas, radishes and cashews.
When vegetables begin to soften, after about 10 minutes, mix in coconut milk, sunflower seed butter, apple cider vinegar, sea salt, fish sauce, and coconut aminos.
Stir in cooked chicken and cooked spaghetti squash. Continue to let cook for a couple minutes to let flavors blend together.
Top with green onions and additional cashews. Serve with lemon wedge.
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
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