Spaghetti Squash Peanut "Noodles" with Chicken

Place squash cut-side down in a microwave-safe dish; add water. Microwave, uncovered, on High until the flesh is tender, 10 to 15 minutes.

Meanwhile, position rack in upper third of oven; preheat broiler to high. Line a rimmed baking sheet with foil.

Place chicken on the prepared pan and season both sides with five-spice powder and salt. Broil, turning once, until an instant-read thermometer inserted into the thickest part registers 165 degrees F, 5 to 8 minutes per side. Transfer to a clean cutting board.

Toss bok choy with 1 tablespoon oil in a large bowl. Transfer to the pan and broil, stirring once, until lightly charred, about 3 minutes total.

Whisk the remaining 3 tablespoons oil with tamari, lime juice, peanut butter, brown sugar, ginger and garlic in the bowl. Reserve 1/4 cup of the sauce. Scrape the squash from the shells into the remaining sauce and stir gently to combine.

Slice the chicken and serve with the squash, bok choy, reserved sauce and scallion.