Cut the squash in half and microwave for 12 minutes. Meanwhile, sauté the garlic in oil, then add chicken. When the chicken is done, add fish sauce, lime juice, and beaten eggs. Let stand for up to 30 seconds and then scramble. Stir in the squash and bean sprouts, and top with peanuts, scallions, and cilantro.
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|Serving Size: 1 Serving (470g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 385 (64%)|
|Amt Per Serving||% DV|
|Total Fat 42.7g||57 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 271.2mg||83 %|
|Sodium 1563.5mg||54 %|
|Potassium 829.5mg||22 %|
|Total Carbohydrate 22.1g||6 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 17.8g|
|Protein 36.5g||52 %|
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Calories per serving: 599
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