1 T sesame oil
3 TB coconut oil
1 medium red onion, diced
1 medium yellow, red, or orange bell pepper, diced
2 T apple cider vinegar
3 T maple syrup, or sweetener of choice
¼ c water or chicken stock
Salt and Pepper
1 c cooked chicken, cubed or shredded
1 medium zucchini, diced
1 small spaghetti squash
Begin cooking spaghetti squash first. My favorite method is in the Instant Pot. Slice the spaghetti squash in half around the middle, scoop out the seeds and cook on manual for 10 minutes with ½-1 c of water. You can do a quick release when the time is up, but a natural pressure release will yield softer noodles.
While the spaghetti squash is cooking, heat the oil up in a large skillet. Sautée the red onions for 2 minutes, add in the bell pepper and sautée another minute.
Add in the apple cider vinegar, maple syrup, and water or stock. Let cook for 5 minutes. Add in chicken and zucchini and cook until zucchini is tender. Salt and pepper to taste.
Once the spaghetti squash is done cooking, shred with a fork into noodles, lightly salt.
Serve chicken and veggies over the spaghetti squash noodles and enjoy!