Red Curry Spaghetti Squash Bowls with Chicken

I'm a little fickle sometimes when it comes to food.

I'll go through phases where I constantly crave one particular ingredient or one type of cuisine. And then --  just like that -- I'm suddenly over it and onto a different "flavor of the week".

A while back, I picked up some red curry paste for a recipe I was trying out. {My favorite is this one by Thai Kitchen.} It was love at first bite.

I couldn't believe that something that came in such a tiny little jar packed such a huge punch. It was exotic... sweet, savory, spicy. Combined with silky coconut milk, it made a sauce that I wanted to sip through a straw. So good.

So, naturally, I started using it in everything. In saucy vegetables. Intermingled with rice noodles. I even started making "Thai Sloppy Joes" {with ground turkey}, which is still one of our favorites to date.

I was so smitten with this stuff that I professed my "flavor crush" to Thai Kitchen {via Instagram/Tweet, of course. So much more romantic than slipping a note into a locker.} to which they responded with the following message:

I blush.

{Obviously, flattery will get you everywhere around here.}

As I've discovered lately, when you're trying to "eat clean", things that add pizzazz without the bad stuff quickly make their way to the Ingredient Hall of Fame . This red curry paste is no exception.

Made with a mixture of lemongrass, Thai ginger, and fresh red chilis {and no weird chemical ingredients! Yay!}, it is bursting with bright, zesty flavor. Infused into a rich, satiny sauce, it is the perfect complement to this hearty Spaghetti Squash with Chicken.

Spaghetti squash is wonderful because it takes so little prep and makes so much food. But the truth is, the flavor of the squash itself is sort of bland. And "bland" is not an adjective I'm ok with when it comes to food.

With a little creativity, I turned a boring veggie into a flavorful dinner that I'd be happy to serve any day. A small amount of chicken with some fun seasonings {shredded coconut!} adds not only protein, but also heartiness that will fill you up.

As for my feelings regarding red curry paste... I don't think it's a romance that's going to fizzle any time soon!

P.S. This is not a sponsored post, I just happen to really enjoy this brand & product! 🙂

Red Curry Spaghetti Squash with Chicken

1 medium spaghetti squash
1 large boneless, skinless chicken breast, diced
Pinch of salt
1 teaspoon dried basil, or 1 tablespoon fresh basil, finely chopped
2 tablespoons dried shredded coconut {unsweetened}
1 teaspoon fresh ginger, grated
Juice of 1 lime

½ medium onion, diced
1 ½ tablespoons red curry paste {I use Thai Kitchen}
1 teaspoon fresh ginger, grated
½ to ¾ cup coconut milk {you can use "Lite" if you prefer}
2 tablespoons tamari {gluten free soy sauce}

1. Roast your spaghetti squash*: Carefully cut spaghetti squash in half. Scoop out the seeds. Spray or rub the inside lightly with olive oil & sprinkle with salt.

Bake at 400 degrees, face down, on a sheet pan lined with a baking sheet for about 40 minutes {time will depend on how big the squash is.} or until the flesh is knife-tender. Remove from oven and scrape with a fork to create "spaghetti" and fluff it up. {I serve these right in the hollowed squash skin, but you can serve however you'd like.}

2. Meanwhile, place diced chicken in skillet lightly coated with olive oil over medium-high heat. Sprinkle lightly with salt. Cook until lightly browned, stirring and browning on all sides. Add basil, ginger, and coconut and continue to stir and cook for another minute or two. Add juice of 1 lime, scraping pan to remove any brown bits. Transfer to a plate and cover with foil to keep it warm.

3. Using the same pan {if the brown stuff isn't too burnt, otherwise just use a new pan}, add a small amount of olive oil and diced onion. Cook until just translucent and tender.

4. Mix in red curry paste and ginger, cooking for about 30 seconds to loosen the paste a bit. Slowly pour in coconut milk, whisking to incorporate into the paste, until completely smooth. Add tamari {or soy sauce}, and stir to combine.

5. Bring sauce to a simmer and cook until slightly thickened, about 6-8 minutes.

For Assembly:

1. Pour about ¼ cup {or less...or more} over spaghetti squash.

2. Top with chicken.

3. Sprinkle chopped basil over top if desired, and serve with lime and extra sauce on the side.

*There's more than one way to roast a spaghetti squash. I used to do it the "lazy" way, poking it all over with a knife and baking it whole in a 400 degree oven until tender {about 1 hour}. It's easier to cut open, but a little more difficult to remove the seeds after it's cooked. I realized that the lazy way was actually taking me longer in the end! If you're going to slice it while uncooked, just be careful because it is a pretty tough little nugget & you don't want any knife slippage happening! 🙂