by Olena

Butter Chicken Spaghetti Squash Boats

by Olena

5 from 2 reviews

Butter Chicken and Spaghetti Squash Boats recipe that is low carb and healthy without sacrificing the flavour.

Who am I to talk about traditional Indian dishes but oh, I will go there as I did before with slow cooker chicken tikka masala and crock pot butter chicken. Prepare to be amazed.

If my Ukrainian grandma could make a chicken curry with sour cream, onions and curry powder back in the 90s, why can’t I make some butter chicken and spaghetti squash pretending squash is pasta?! Haha, let’s be clear spaghetti squash doesn’t replace spaghetti but tastes very good.

By the way, grandma’s curry was DELISH! Not original but a tasty healthy meal really has no rules to it. Too many rules and ingredients with judgement followed up scares so many women in America to cook. I am confident that is the case. I was one of them and still am to a certain degree. There is always a noise in my head “Is this the right way to cook tacos (fajitas, curry, chili etc.?)”.

Who cares?! Just cook a meal the way you like it, that tastes good to you and saves you money on restaurants and prescriptions.

How to Make Butter Chicken Spaghetti Squash Boats

  1. Preheat oven to 375 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with unbleached parchment paper. Poke skin randomly with a fork and bake for 30 minutes. Butter Chicken and Spaghetti Squash Boats recipe that is low carb and healthy without sacrificing the flavour.
  2. In the meanwhile, preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion; sauté for 3 minutes, stirring occasionally. Add garam masala, ginger, curry powder, salt and pepper; sauté for 30 seconds, stirring frequently. Butter Chicken and Spaghetti Squash Boats recipe that is low carb and healthy without sacrificing the flavour.
  3. Add tomato paste and mix it well with (incorporate into) onion and spices. Add coconut milk and stir until combined. Now add chicken, and stir to coat. Cover, cook for 15 minutes and turn off the heat.
  4. Remove cooked squash from the oven and turn it over wearing mitts and with a help of a fork. It will cool this way faster; about 10 minutes. To make “spaghetti”, grab one half wearing a mitt and separate the flesh into strands with a fork. Butter Chicken and Spaghetti Squash Boats recipe that is low carb and healthy without sacrificing the flavour.
  5. Divide butter chicken mixture evenly among the boats, return to the oven and bake for another 10 minutes. Serve hot with extra whole wheat spaghetti on a side if you wish.Butter Chicken and Spaghetti Squash Boats recipe that is low carb and healthy without sacrificing the flavour.
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Butter Chicken Spaghetti Squash Boats

5 from 2 reviews

Butter Chicken and Spaghetti Squash Boats recipe that is low carb and healthy without sacrificing the flavour.

  • Author: ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
Scale

Ingredients

  • 4 small spaghetti squash ( 1 1/2 lbs each)*
  • 1 1/2 lbs boneless & skinless chicken breasts, finely chopped
  • 1 small onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 tbsp coconut or avocado oil
  • 2 tsp garam masala
  • 2 tsp ginger, dried**
  • 1 tsp curry powder
  • 1 tsp salt
  • Ground black pepper, to taste
  • 3 oz (1/2 can) tomato paste
  • 14 oz can coconut milk, full fat

Instructions

  1. Preheat oven to 375 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with unbleached parchment paper. Poke skin randomly with a fork and bake for 30 minutes.
  2. In the meanwhile, preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion; sauté for 3 minutes, stirring occasionally. Add garam masala, ginger, curry powder, salt and pepper; sauté for 30 seconds, stirring frequently.
  3. Add tomato paste and mix it well with (incorporate into) onion and spices. Add coconut milk and stir until combined. Now add chicken, and stir to coat. Cover, cook for 15 minutes and turn off the heat.
  4. Remove cooked squash from the oven and turn it over wearing mitts and with a help of a fork. It will cool this way faster; about 10 minutes. To make “spaghetti”, grab one half wearing a mitt and separate the flesh into strands with a fork. Divide butter chicken mixture evenly among the boats, return to the oven and bake for another 10 minutes. Serve hot with extra whole wheat spaghetti on a side if you wish.

Store: Refrigerate in an airtight container for up to 3 days.

Notes

*You can use 3 medium squash about 2 lbs each as I understand small spaghetti squash is hard to come across. I bought mine at the farmers market.

**I didn’t have fresh ginger on hand but you can definitely replace dried ginger with about 1-2” piece of grated fresh ginger.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

16 comments on “Butter Chicken Spaghetti Squash Boats

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  1. Omg this is wonderful! Was looking for something new to try with my spaghetti squash and was drawn in by your amazing photos. Recipe was on point. I added a little carrot and diced eggplant just to use up some stuff in my kitchen and then thinned sauce with a touch of chicken stock. Thanks for sharing! Cheers!

  2. I’ve got this all prepared ahead of time. It’s probably the tastiest curry concoction I’ve ever made. Really yummy flavor! I stuck a few peas in one of them because I like them and hubby hates them 🙂 Thanks for sharing; I’m sure we’ll love the finished product.

  3. Spaghetti squash is so versatile! I make a spaghetti squash “pasta” a lot with Italian sausage and fresh tomatoes and pesto.. maybe some spinach and goats cheese. When it comes to butter chicken, I like to have have my 1st serving with rice (because I’ve earned it lol) and then have lentils or spaghetti squash until I’m satisfied.

    1. True that! I wouldn’t be full only with this spaghetti squash boat. All veggie noodles are great but they are not filling enough. I always make brown rice anyways for everyone on a side.

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