Thai Chicken Spaghetti Squash

Mix the flavors of a Thai curry sauce with a healthy dinner recipe idea and you get this Thai Chicken Spaghetti Squash. Amazing flavors with in 30 minutes. 409 calories and 4 Weight Watchers Freestyle SP

If you’ve had stuffed spaghetti squash before, you know how filling it can be. I mean, really filling. To the point where you may lean back in your chair and unbutton your pants. Or is that just me? Every single stuffed spaghetti squash recipe I’ve made – from pesto chicken to vegetarian enchilada – has turned out to be one of the most satisfying meals I’ve eaten. Spaghetti squash is a great a handy alternative for rice or pasta, plus is loaded with nutrients.

This Thai chicken spaghetti squash recipe is no exception, and has the added bonus of being laced with some of my favorite flavors. Plus, it comes together in about 30 minutes if you work on preparing the chicken and sauce while the spaghetti squash cooks, then cools. A multi-tasking kind of meal!

I chose to cook the spaghetti squash in the microwave because it cuts down the prep time significantly. If you prefer roasting, you can cook the squash at 400 degrees F for about 50 minutes. Cut the spaghetti squash in half, rub the cut sides with olive oil and place cut side down in a baking dish.

MY OTHER RECIPES

Thai curry paste and light coconut milk can be found in the international section of most grocery stores or on Amazon here and here (affiliate links).

Spaghetti squash nutrition facts:

• Spaghetti squash is a fantastic substitute for rice or pasta. First, it is much lower in calories, but just as satisfying. One cup of regular cooked spaghetti contains about 220 calories, in comparison to 42 calories per cup for spaghetti squash.
• It contains about 10 grams of carbohydrates per serving (about 2 grams from fiber). While it can certainly fit into a low carb diet, you should be mindful of portion sizes.
• Spaghetti squash contains good amounts of Vitamins A, C and B6.
• It also contains several mineral, such as potassium, magnesium, phosphorous and calcium.

Other healthy spaghetti squash recipes:

Chicken Puttanesca with Spaghetti Squash {Cookin’ Canuck}
Spaghetti Squash with Spinach, Feta & Basil White Beans {Cookin’ Canuck}
Spaghetti Squash with Onion, Garlic & Thyme {Belly Full}
Chicken Cacciatore Stuffed Spaghetti Squash {Sugar-Free Mom}

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

0.0 rating

Thai Chicken Spaghetti Squash

Print shopping list

Loading nutrition data...

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Mix the flavors of a Thai curry sauce with a healthy dinner recipe idea and you get this Thai Chicken Spaghetti Squash. Amazing flavors with in 30 minutes. 409 calories and 4 Weight Watchers Freestyle SP

Serves 2

Ingredients

• 1 small (2 lb.) spaghetti squash
• 2 tsp coconut oil
• 12 oz. boneless, skinless chicken breast, cut into ¾-inch pieces
• ¼ tsp salt
• ¼ tsp ground pepper
• 1 tbsp Thai red curry paste
• 1 tbsp grated ginger
• 4 garlic cloves, minced
• ½ cup chicken broth
• ½ cup lite coconut milk
• ½ large red bell pepper, cut into thin strips
• 3 tbsp minced cilantro

Directions

1. Using a large, sharp knife, pierce a spaghetti squash in several places. Place the squash in a glass baking dish and cook in the microwave on HIGH for 12 to 15 minutes, turning the squash halfway through cooking.
2. Before handling, let the squash stand for 10 minutes. Cut in half and scrape out the seeds and fibers.
3. Using a fork, twist out strands of the spaghetti squash flesh and place in a bowl. Let stand at room temperature. Save the shells of the squash for stuffing later.
4. Heat a large nonstick skillet over medium high heat. Lightly spray with cooking spray. Add the chicken, salt and pepper. Cook, stirring occasionally, until the chicken is cooked through. Add the chicken to the bowl with the spaghetti squash.
5. Turn the heat down to medium. Add the coconut oil to the skillet. Don’t spread it around as it melts. Add the curry paste, ginger and garlic to the coconut oil. Saute until fragrant, about 1 minute.
6. Pour in the chicken broth and coconut milk, and stir to combine with the curry paste mixture.
7. Add the bell pepper and simmer the sauce until slightly thickened, 4 to 5 minutes.
8. Return the spaghetti squash and chicken to the skillet, along with the cilantro. Toss to coat with the sauce.
9. Serve in the reserved spaghetti squash shells.

by From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 4 (Freestyle SmartPoints)