Butter Chicken Spaghetti Squash
Butter Chicken Spaghetti Squash gives you all the rich, creamy flavors of the classic Indian dish with a lighter twist and extra vegetables.
Servings: 4 servings
Calories: 496kcal
Ingredients
- 4 small spaghetti squash 1.5 pounds each
- 1 1/2 pounds boneless skinless chicken breasts diced
- 1 small onion finely chopped
- 3 large garlic cloves minced
- 1 tablespoon oil for frying
- 2 teaspoons garam masala
- 2 teaspoons dried ginger
- 1 teaspoon curry powder
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 ounces tomato paste
- 14 ounces can coconut milk full fat
Instructions
- 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 parchment paper. Poke skin randomly with a fork and bake for 30 minutes.
- 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.
- Add tomato paste and mix it well with onion and spices. Add coconut milk and stir until combined. Now add chicken, stir, cover and cook for 15 minutes. Turn off heat and set aside.
- Remove cooked squash from the oven, its skin should be shiny and strands easily separate with a fork. Flip it and let cool for about 10 minutes. To make “spaghetti”, hold one squash half at a time, wearing an oven mitt, and separate the flesh into strands with a fork.
- Divide butter chicken mixture evenly among the squash halves, return to the oven and bake for another 10 minutes.
- Serve warm with a salad or veggies of choice.
Notes
- Store: Refrigerate in an airtight container for up to 3-5 days. Do not freeze.
- 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.
Nutrition
Serving: 1squash (2 halves) | Calories: 496kcal | Carbohydrates: 44g | Protein: 41g | Fat: 18g | Saturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 109mg | Sodium: 676mg | Fiber: 9g | Sugar: 17g