Description
These Spaghetti Squash bowls will help you add some extra veggies to your diet, and there will be plenty for leftovers! They are filled with spicy Thai red curry with chicken and extra veggies.
Ingredients
Units
Scale
- 1 Spaghetti Squash, halved and seeded
- 1 Chicken Breast, thinly sliced
- 1 Red Bell Pepper, seeded and thinly sliced
- 2 cup Green Snap Peas or Thinly Sliced Bamboo Shoots
- 1 Onion, Sliced in 1/2″ strips
- 1/2 cup Fresh Basil, chopped
- 1 Green Onion, chopped
- 1 cup Chicken Broth
- 2 tsp Cornstarch
- 1 can Light Coconut Milk
- 1 Tbsp Red Curry Paste, more or less if desired
- 1 Tbsp Olive oil
- Lime Juice for garnish
- Salt and Pepper to taste
Instructions
- Place the spaghetti squash in a microwave safe baking dish, cut side down, and add 3 Tbsp water to the dish. Cover dish with plastic wrap, venting slightly, and microwave to steam for 13 minutes, or until fork tender. It may take longer depending on your microwave, so check and continue cooking if necessary.
- While the squash is cooking, in a large non-stick skillet over medium-high heat, heat up olive oil. Salt and pepper the thinly sliced chicken breast. Once oil is shiny, place into the pan and cook quickly allowing the chicken to brown on all sides. Once finished, set aside on plate.
- In the same pan, add in vegetables (except basil) and cook until softened over medium-high heat, stir frequently. When softened but still crisp, set aside on same plate as the chicken.
- While pan is hot, add in curry paste, and whisk in chicken broth, coconut milk, and corn starch.
- When the mixture begins to simmer and thicken, add in chicken and vegetables and basil. Reduce the heat and allow to simmer until the squash is done in the microwave.
- When squash is done, invert the squash bowls, fill with red chicken curry and devour.