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–+ servings

Curried Spaghetti Squash With Chicken Breasts

This delightful dish features roasted spaghetti squash tossed with tender chicken breasts in a fragrant curry sauce, making for a healthy and satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium spaghetti squash halved and seeds removed
  • 1 tablespoon olive oil for roasting squash
  • 1 teaspoon salt
  • 1 teaspoon black pepper
For the Chicken and Sauce
  • 2 pounds chicken breasts boneless and skinless
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon curry powder
  • 1 can coconut milk 13.5 oz
  • 1 cup spinach fresh
  • 1 tablespoon lime juice freshly squeezed

Method
 

Prepare the Spaghetti Squash
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the inside of the squash with olive oil, salt, and black pepper.
  4. Place the squash halves cut-side down on a baking sheet and roast for about 30-35 minutes or until tender.
Cook the Chicken and Sauce
  1. While the squash is roasting, heat a large skillet over medium heat.
  2. Add the chopped onion and sauté for 3-4 minutes until translucent.
  3. Add the minced garlic and curry powder, cooking for another minute until fragrant.
  4. Add the chicken breasts to the skillet, cooking for about 6-7 minutes per side, or until cooked through.
  5. Pour in the coconut milk and stir, allowing it to simmer for 10 minutes.
  6. Add the spinach and lime juice, cooking until the spinach has wilted.
Combine and Serve
  1. Once the spaghetti squash is done, use a fork to scrape the flesh into strands.
  2. Serve the curry chicken over the spaghetti squash strands and enjoy!

Nutrition

Calories: 320kcalCarbohydrates: 18gProtein: 35gFat: 15gSaturated Fat: 10gSodium: 500mgFiber: 5gSugar: 4g

Notes

Feel free to adjust the spice level by adding more curry powder or incorporating chili flakes. Serve with lime wedges for an extra burst of flavor.

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