Sometimes I forget how much I love spaghetti squash. I like to bake it until just ‘al dente’, so the ‘noodles’ still have a bit of crunch. Spaghetti squash is the perfect noodle substitute tasting so delicious that I don’t even care that I’m not eating a plate of pasta. And this is saying something. I have always had a love for pasta coming in any shape and form. But within the last year or so I’ve made my choices to reduce certain foods from my diet, prioritizing what I love most. So I’m that girl who will skip a plate of pasta to enjoy a beer or two instead. And at this point I’m pretty sure I would make this trade any day of the week ;). I’d like to quickly note that this is not for weight purposes but rather for nutritional reasons.
Anyway there’s not much too this recipe. I came across the idea for curried spaghetti squash on the Food Network and ran with it. Garam masala, fresh ginger, lemon juice, and cilantro make for bold vibrant flavors all coming together with a bit of coconut milk. I topped the squash with curry marinated chicken. It seems fancy but it’s really quite simple, making for an easy weeknight dinner.
Curried Spaghetti Squash and Chicken
Plenty of flavor in this dish!
- 1lb chicken tenders
- 1 cup coconut milk
- 1 tablespoon coconut sugar
- 1 tablespoons curry powder
- 1 spaghetti squash, cooked and 'noodles' scraped out
- 2 tablespoons ghee
- 2 medium shallots, chopped
- 2 tablespoons fresh grated ginger
- 1 teaspoon garam masala
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1/4 teaspoon salt
- fresh ground pepper
- 1/2 cup coconut milk
- 1/2 cup chopped fresh cilantro leaves
- Season chicken tenders with s&p. Place coconut milk, coconut sugar, and curry powder in a glass tupperware container and mix. Add chicken and marinate in fridge overnight.
- Preheat oven to 425.
- In a large saute pan heat ghee over medium heat. Add the shallot and ginger. Cook a few minutes and stir in the garam masala.
- Add the lemon juice and honey. Stir to mix.
- Add the cooked spaghetti squash and combine well. Season with s&p.
- Meanwhile place chicken tenders in a single layer on a nonstick bake pan with a rolled edge (or line a flat baking sheet with foil and turn up edges of foil). Place in oven and cook 5-7 minutes. Broil another few minutes until lightly browned.
- Add coconut milk to the spaghetti squash and heat through. Stir in cilantro, reserving a bit for garnish.
- Serve spaghetti squash topped with chicken tenders garnished with cilantro.
I kept my ingredient list to a minimum, but feel free to add extra veggies to the mix, sautéing at the beginning in ghee.. mushrooms, peppers, zucchini, ect..