Easy Weeknight Dinner
Do you love spaghetti squash? I do. It’s a featured veggie in my garden every summer. Each plant keeps me in great yields of one of my favorite varieties of squash. But, you don’t have to grow them yourself. They’re easily found at most grocery stores. Spaghetti squash is a great substitute for pasta, potatoes or rice, keeping your carb count down. You can roast them in the oven or steam them in a microwave, then top with your favorite things and feel like you’ve done yourself a real favor. I love spaghetti squash, simply roasted, with a little salt and pepper, so topping them is especially wonderful! They’re super easy to prepare. Use a fork to pull at the cooked squash, and the insides form strands like spaghetti. Here’s one of my favorite ways to prepare them, Spaghetti Squash Curry Bowls. The whole thing comes together in about 30 minutes and you can use whatever you have on hand.
If you’re a weekend meal “prepper”, this is a great one to add to your routine. You can make the curry and serve it over the week in different dishes. You can follow mine below for a chicken curry, or make yours vegetarian if you prefer.
Added bonus, aside from cooking the squash, this is all made in one pan! Plus, you can serve it right in the squash “bowl”.
Prepare The Squash – Roast or Microwave
Preheat your oven to 400°
Split two small spaghetti squash (about 2 lbs each) in half. Splitting squash can be tough, but I find spaghetti squash to be one of the easier ones. Split using a sharp knife, along the length. Scoop out the center fibers and the seeds using a spoon. Discard the center stuff. Top each half with about 2 teaspoons of olive oil, a sprinkling of salt and pepper and turn them skin side up, onto a parchment or foil lined baking sheet. Bake for about 30-40 minutes until fork tender, set aside.
You can steam them in the microwave instead of baking. Just split and clean as described, then put them skin side up onto a large microwave safe plate. Cover in plastic wrap and poke with a fork for a few vent holes. Steam until tender, about 10 minutes depending on the size. Set aside while you make the curry filling.
Chicken Curry with Coconut Milk
In a large pot or high-sided skillet over medium heat, 1 tablespoon vegetable or olive oil. Once hot, add 1 small chopped red onion and cook until tender and translucent, 6 to 8 minutes, add 4-5 cloves of very finely minced garlic and cook another 1-2 minutes.
Next, add 3-4 coves of minced garlic, 1 teaspoon freshly grated ginger, and 2 tablespoons of yellow curry powder.
Cook until fragrant, 1 minute more. Add 2 tablespoons of tomato paste and cook until darkened slightly, 1 to 2 minutes more. Add 1 can of coconut milk. You can use whole fat or lite, depending on taste. The whole fat will make a creamier curry sauce. Bring to a simmer. Add cubed chicken from about 2 boneless, skinless breasts or thighs, about 1 1/2 lbs. Cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
You can also add any mixture of vegetables you like to your curry. I like this with cherry tomatoes or fresh chopped tomatoes, pearl onions, frozen peas, frozen carrots, or fresh. If using fresh vegetables, steam them ahead of adding to the curry. You can add almost any vegetables you like to curry!
Remove from the heat and squeeze the juice of 1 lime over the mixture, stir.
To Serve Spaghetti Squash Curry Bowls
Using a fork, pull the spaghetti squash, which will loosen the strands. Keep inside of each half, then top with the curry. Garnish with freshly chopped cilantro and serve with lime wedges.
Enjoy!
Spaghetti Squash Curry Bowls
Ingredients
- 2 small spaghetti squash (about 2 lbs each)
- 2 boneless, skinless chicken breasts or 4 thighs, cut into 1 inch cubes (about 1 1/2 lbs)
- 2 tablespoons vegetable oil or olive oil (divided)
- 1 small red onion, chopped
- 1/2 teaspoon Kosher salt (or to taste)
- 4-5 cloves garlic, minced
- 3 teaspoons freshly grated ginger
- 2 tablespoons yellow curry powder
- 2 tablespoons tomato paste
- 1 (13-oz) can coconut milk
- Juice of 1 lime (plus more for serving)
Garnish: Lime wedges, Fresh cilantro
Instructions
- Preheat your oven to 400°
- Split two small spaghetti squash (about 2 lbs each) in half. (Split using a sharp knife, along the length. Scoop out the center fibers and the seeds using a spoon. Discard the center stuff.)
- Top each half with about 2 teaspoons of olive oil, a sprinkling of salt and pepper and turn them skin side up, onto a parchment or foil lined baking sheet.
- Bake for about 30-40 minutes until fork tender, set aside.
- NOTE: You can steam them in the microwave instead of baking. Just split and clean as described, then put them skin side up onto a large microwave safe plate. Cover in plastic wrap and poke with a fork for a few vent holes. Steam until tender, about 10 minutes depending on the size. Set aside while you make the curry filling.
Chicken Curry with Coconut Milk
- In a large pot or high-sided skillet over medium heat, 1 tablespoon vegetable or olive oil.
- Once hot, add chopped red onion and cook until tender and translucent, 6 to 8 minutes.
- Add 4-5 cloves of minced garlic, 3 teaspoons freshly grated ginger, and 2 tablespoons of yellow curry powder.
- Cook until fragrant, 1 minute more.
- Add 2 tablespoons of tomato paste and cook until darkened slightly, 1 to 2 minutes more.
- Add 1 whole can of coconut milk.
- Bring to a simmer.
- Add cubed chicken.
- Cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
Note: You can also add any mixture of vegetables you like to your curry. I like this with cherry tomatoes or fresh chopped tomatoes, pearl onions, frozen peas, frozen carrots, or fresh. If using fresh vegetables, steam them ahead of adding to the curry. You can add almost any vegetables you like to curry!
- Remove from the heat and squeeze the juice of 1 lime over the mixture, stir.
To Serve Spaghetti Squash Curry Bowls
- Using a fork, pull the spaghetti squash, which will loosen the strands. Keep inside of each half, then top with the curry.
Garnish with freshly chopped cilantro and serve with lime wedges.
Enjoy
Karen Harris https://www.bittersaltysoursweet.com
