Spaghetti Squash Chicken Stir Fry

Preheat a large skillet with a lid over medium-high heat for 2 minutes. Once the surface is hot, add the ground chicken and season with ½ teaspoon fine sea salt. Use a spatula to break up the meat into small pieces, stirring often. Cook until you no longer see any pink, about 6 to 8 minutes. 2. When the meat is done cooking, add the garlic and ginger and stir until fragrant, about one more minute. Then add the carrots and a tablespoon of tamari and stir again. 3. Add the cooked spaghetti squash strands and the remaining two tablespoons of tamari. Use a fork to break up the strands, and stir well so everything gets coated evenly. Cover the pan with a lid and let the veggies cook covered for 5 minutes. 4. Remove the lid and stir well. Carefully taste the stir fry, then adjust the seasoning as needed. I usually add another ½ teaspoon of fine sea salt and a ¼ teaspoon of ground black pepper. Then stir in a teaspoon of toasted sesame oil, if desred. 5. Serve warm right away and garnish with fresh cilantro and lime wedges, if you like. (I love both of these toppings, but when I don't have them, it's still delicious.) Serve with cooked rice for a more substantial meal, if desired. Leftovers can be stored in an airtight container in the fridge for up to 3 days. 6. prep10 mins 7. cook20 mins 8. total30 mins