This meal is straight out of that twilight time between sleeping and awake – at 3 am – and I’m glad it turned out so well! Korean food and Mexican totally don’t sound like complementary flavors, but this dish works. And it’s delicious.

gluten-free, paleo, keto

East of the Border Bowl

1 spaghetti squash
1 Tbsp. garlic ginger paste
Big handful parsley, chopped
2 Tbsp. coconut aminos or soy sauce
1 Tbsp. sesame oil
2 cloves garlic, minced
1 lb. ground chicken
1 packet (4 Tbsp.) your favorite taco seasoning blend (check your labels!)
1/2 onion, chopped
1 Tbsp. neutral oil
1 red pepper, thinly sliced
2 scallions, sliced
2-4 Tbsp. gochujiang tahini sauce 

Cook your spaghetti squash until soft, using your favorite method. Shred and reserve half.

Dump half into a large pan over medium-high heat with the sesame oil. Fry until just beginning to brown. Add the soy sauce and stir. Add the parsley and half the garlic and cook, stirring 1-2 minutes or until fully incorporated. Add the rest of the garlic, toss, pull from the heat and set aside.

Put your pan back on the heat and add the Tablespoon neutral oil. Add the chicken and onion and break up with a spoon. Add half the seasoning and work to brown, breaking the chicken up as you go. Add the rest of the seasoning in thirds and cook until browned.

To assemble the bowls, split the squash between two, top with chicken, and arrange the peppers and scallions. Each bowl gets 1-2 Tbsp. sauce.

Serves 2 (bowl) with 2 servings leftover chicken