It’s hard coming up with easy fun meals that your whole family will all enjoy. This will at least give you one to start with.
Fried chicken will always get the kids to the table, but what we put with it could help those kiddos get some nutritional value. Sweet and spicy, crispy chicken on top of squash noodles is the perfect solution to get those kids healthy.
- 1 spaghetti squash
- 1 pound boneless skinless chicken breast
- 1 cup flour
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 eggs
- ¼ cup milk
- Canola oil, for frying
- 1 cup sweet chili sauce
- Carrot, julienned, for garnish
- Crushed peanuts, for garnish
- Cilantro leaves, for garnish
- Preheat oven to 400 degrees.
- Cut squash in half lengthwise, then scoop out the seeds.
- Place squash halves cut side down in a baking dish, add 1 cup of water, cover with tin foil and bake for 20-40 minutes.
- Meanwhile cut chicken into bite-sized pieces, set aside.
- In a shallow dish, stir together flour, garlic powder, salt and pepper. In another shallow dish, whisk egg, milk, salt and pepper together. Toss chicken pieces into dry mixture first, then into the egg mixture and back to the dry. Place chicken pieces into hot oil and fry until golden brown. Remove and drain on paper towels. Sprinkle with salt. Transfer to a large bowl and toss with sweet chili sauce. Set aside.
- When squash is done, cool slightly then using a fork gently pull the meat from the skin to create a noodle-like pieces (it will naturally make them).
- Place “noodles” in a serving dish or on individual plates top with chicken and carrot, crushed peanuts and cilantro. Serve.