Chicken Curry Spaghetti Squash

I’m a big fan of chicken curry. I generally make it with brown rice, but tonight I was in the mood for something different. I decided to try to prepare it with spaghetti squash instead and I was delighted how well the meal turned out!

Spaghetti squash is a wonderful alternative to traditional spaghetti pasta as it is low in carbs and calories. The flesh of the squash has long, thin strands that resemble spaghetti after being cooked. This vegetable is nutritionally dense; it is specifically rich in beta carotene and Vitamin C.  This recipe also packs in 2 cups of spinach which is a fantastic source of Folate and Vitamin K.

1 large spaghetti squash
1 1/2 lbs. chicken breast tenders
1 can coconut milk (this brand is BPA free)
2 cups fresh spinach
1 small onion, diced
1 clove garlic, chopped
2 Tbsp. coconut sugar
1 Tbsp. coconut oil
2 tsp. curry powder
1 1/2 tsp. Herbamare
1/2 tsp. cayenne
1/4 tsp. cinnamon
pepper to taste
Wash spaghetti squash. Remove and discard the ends of the squash. Pierce several holes in the squash and place squash in a slow cooker with 1 cup water. Cook on the low setting for 4 hours. Let cool for 15 minutes and then remove seeds and place the spaghetti strands in a large bowl.
Saute onion and garlic in coconut oil over medium low heat until onion becomes translucent. Add in the chicken, sugar and spices and cook for 6 minutes per side over medium heat. Next stir in the coconut milk, spinach and spaghetti squash strands. Using a spatula mix ingredients together in pan and cook over medium heat for 10 more minutes. Stir regularly.

Serve hot. Makes 6 servings.

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