Red Curry Spaghetti Squash with Chicken 1 medium spaghetti squash 1 large boneless, skinless chicken breast, diced Pinch of salt 1 teaspoon dried basil, or 1 tablespoon fresh basil, finely chopped 2 tablespoons dried shredded coconut {unsweetened} 1 teaspoon fresh ginger, grated Juice of 1 lime 1/2 medium onion, diced 1 1/2 tablespoons red curry paste {I use Thai Kitchen} 1 teaspoon fresh ginger, grated 1/2 to 3/4 cup coconut milk {you can use Lite if you prefer} 2 tablespoons tamari {gluten free soy sauce} 1. Roast your spaghetti squash*: Carefully cut spaghetti squash in half. Scoop out the seeds. Spray or rub the inside lightly with olive oil & sprinkle with salt. Bake at 400 degrees, face down, on a sheet pan lined with a baking sheet for about 40 minutes {time will depend on how big the squash is.} or until the flesh is knife-tender. Remove from oven and scrape with a fork to create spaghetti and fluff it up. {I serve these right in the hollowed squash skin, but you can serve however youd like.} 2. Meanwhile, place diced chicken in skillet lightly coated with olive oil over medium-high heat. Sprinkle lightly with salt. Cook until lightly browned, stirring and browning on all sides. Add basil, ginger, and coconut and continue to stir and cook for another minute or two. Add juice of 1 lime, scraping pan to remove any brown bits. Transfer to a plate and cover with foil to keep it warm. 3. Using the same pan {if the brown stuff isnt too burnt, otherwise just use a new pan}, add a small amount of olive oil and diced onion. Cook until just translucent and tender. 4. Mix in red curry paste and ginger, cooking for about 30 seconds to loosen the paste a bit. Slowly pour in coconut milk, whisking to incorporate into the paste, until completely smooth. Add tamari {or soy sauce}, and stir to combine. 5. Bring sauce to a simmer and cook until slightly thickened, about 6-8 minutes. For Assembly: 1. Pour about 1/4 cup {or less...or more} over spaghetti squash. 2. Top with chicken. 3. Sprinkle chopped basil over top if desired, and serve with lime and extra sauce on the side. *Theres more than one way to roast a spaghetti squash. I used to do it the lazy way, poking it all over with a knife and baking it whole in a 400 degree oven until tender {about 1 hour}. Its easier to cut open, but a little more difficult to remove the seeds after its cooked. I realized that the lazy way was actually taking me longer in the end! If youre going to slice it while uncooked, just be careful because it is a pretty tough little nugget & you dont want any knife slippage happening! :) Tastefully Yours, Dianna M. at 9:29 AM Labels: chicken, coming clean, dinner, healthy, red curry, spaghetti squash, squash, Thai, Thai Kitchen, vegetables
Posted on: Tue, 24 Jun 2014 21:12:11 +0000
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