Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is NOT safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in this dish.


"There's almost nothing you can't do with a cashew. Not only does it lend its nutty sweetness to savory dishes, it also gives desserts a deep richness." -Kate Christensen

The refrigerator light goes on...

Spaghetti squash is so versatile. Most of us think of it as a replacement for pasta, and it can be, but it is more than that. The shape is similar, but the noodle-like squash is a bit denser than pasta and has some crunch to it. At the same time it is sweet where pasta isn't.

All of this adds up to an ingredient that you can use just like pasta, but it is a good idea to make some adjustments - especially for the sweetness.

When I was creating this recipe I knew that it would need something to offset the sweetness of the squash, and the tartness of the yogurt is the perfect balance for this dish.


Curried Spaghetti Squash with Chicken

Servings: 4 | Serving size: 8 ounces squash with 3 ounces chicken and sauce

Cooking time: 45 minutes

This recipe can easily be multiplied and keeps well, refrigerated, 2-3 days.

4 quarts water
1 medium spaghetti squash (about 2 1/2 lbs)
3/4 lb boneless skinless chicken thighs
3 tsp. olive oil (divided)
1 large white onion (thinly sliced)
1/2 cup dry roasted cashews
4 Tbsp all-purpose flour or garbanzo flour
1 tsp curry powder
1 tsp garam masala
1 tsp paprika
1/2 tsp ground cumin
1/4 tsp ground ginger
1 cup lite coconut milk
1/2 cup 2% milk
1/2 tsp salt
8 medium green onions (thinly sliced crosswise; keep white and green parts separate)
1/2 cup Greek yogurt

Curried Spaghetti Squash with Chicken recipe from Dr. Gourmet

Place the spaghetti squash in a large saucepan and cover with water. The spaghetti squash will float; be careful not to overfill the saucepan.

Bring the water to a boil and reduce to a simmer.

Simmer the squash for about 30 minutes and remove from the water. Set aside.

When the squash is cool enough to handle, cut off the stem and cut the squash lengthwise.

Scrape the seeds out of the center of the squash and discard, being careful to avoid removing much of the flesh.

Scrape the spaghetti squash into a bowl, separating the strands. Set aside.

Meanwhile, preheat the oven to 350°F.

Place the chicken thighs in a nonstick pan or skillet and place in the oven.

After 10 minutes, turn the chicken over.

Cook the chicken for 6-7 more minutes and remove from the oven. Place the chicken on a plate and allow to cool.

When the chicken is cool enough to handle, cut the chicken into 1 inch chunks and set aside.

Place 1 teaspoon olive oil in a large skillet over medium heat. Add the white onion and cook, stirring frequently, for about 5 minutes or until slightly tender. Remove the onions from the pan and set aside.

Place 2 teaspoons olive oil in the skillet over medium heat.

Add the cashews, garbanzo flour, curry powder, garam masala, paprika, cumin, and ginger, and cook, stirring continuously, for about 1 minute.

Add the coconut milk, milk, salt, and the white part of the green onions, and cook, stirring continuously, until the sauce thickens - about 2 minutes.

Add the spaghetti squash, chicken, white onion, yogurt, and the green part of the green onions to the sauce and stir gently until heated through.


Nutrition Facts

Serving size: 8 ounces squash with 3 ounces chicken and sauce

Servings: 4

Amount Per Serving

Calories 420 Calories from Fat 171
% Daily Value
Total Fat 19g 24%
    Saturated Fat 6g 30%
    Monounsaturated Fat 8g
    Trans Fat 0g
Cholesterol 85mg 28%
Sodium 460mg 20%
Total Carbohydrates 40g 15%
    Dietary Fiber 7g 25%
    Sugars 14g
Protein 28g
Vitamin A 5% Vitamin C 19%
Calcium 15% Iron 23%
Vitamin K 70mcg Potassium 900 mg