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.

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.

Serve.