Spaghetti squash brings this recipe into the Zone.
Cook the spaghetti squash as instructed below if not using leftover. Cook ground chicken in 1 tablespoon of olive oil. When the chicken is mostly cooked add mushrooms, lemon grass, water chestnuts, jalapeno, scallions, and cilantro. Stir in hoisin and sauté the mixture until the vegetables are cooked to your liking. Place this mixture on a bed of warmed spaghetti squash. Serve 1/4 cup of mandarin orange sections to each bowl/plate or have it for dessert. Note: Cook spaghetti squash in the microwave oven. Carefully pierce the squash 6 or 7 times. Cook on high for 10-12 minutes, turning half way. Cook until a fork inserts easily through the skin and into the flesh of the squash. Repeat with 2-minute increments until you can insert the fork. Let stand at least 5 minutes before cutting in half. The squash will be HOT so hold it in a towel or wear gloves when cutting it in half. Scoop out the seeds and guts with a large spoon. Discard. Use a fork to really separate the strands and scrape the flesh out of the shell.