Brought to you by Cheshire Medical Center

Serves 4

  • 2 tsp toasted sesame oil
  • 1 tbsp soy sauce (reduced-sodium)
  • 4 cups low sodium chicken broth (fat-free)
  • 1 medium spaghetti squash (2½ lb)
  • 2 cups cooked chicken (shredded)
  • 1 tsp Asian style hot sauce
  • 1 tsp fish sauce
  • ½ cup green onion/scallion (thinly sliced, white and green parts)
  • ½ cup red bell pepper strips (thinly sliced, 1-inch long)


1. Preheat oven to 400° F. Fill a 9×13-inch glass or metal 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 minutes. Remove from oven and remove the squash immediately from the pan. Scoop out the seeds and discard. Using a fork, scrape the squash out of the skin and set aside. Makes 4 cups cooked squash.

2. 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 minutes. Add the chicken and heat through, 2 minutes.

3. Place 1 cup of squash in a soup bowl. Pour 1 cup of broth over the squash and add 1/2 cup of chicken. Top with 2 tbsp scallions and 2 tbsp bell pepper strips.

4. Repeat process for remaining three bowls.

Recipe from Photo credit: Peter Papoulakos