Paleo- Coconut Curry Chicken with Spaghetti Squash

Paleo- Coconut Curry Chicken with Spaghetti Squash

Serves: 5-6

INGREDIENTS:

1 spaghetti squash, halved and seeded 

4 boneless skinless chicken breasts, cut into cubes * vegan use tofu *vegetarian take out all meat

6 oz mushrooms, sliced

1 medium sweet onion, finely diced

2 large carrot, diced into rounds

2 celery stalks, finely diced

3 Tbsp coconut oil, melted

4 garlic cloves, minced

2 cans 13.7 oz.) full-fat coconut milk

¼ cup fresh parsley, chopped

1.5 tsp curry powder

½ tsp celery seed

1 tsp pepper

1 tsp onion powder

1 tsp garlic powder

DIRECTIONS:

1. Preheat your oven to 400 F.
2. Fill a 9x13 pan with 1.5 cups of hot water. Place the squash face down on a baking sheet and roast until soft, about 30-45 minutes depending on the size of squash.
3. In a large saucepan placed over medium heat, sauté the onion, garlic, carrot, and celery in coconut oil. Cook for about 5-7 min. Add all seasonings besides parsley.
4. Add the chicken and cook until done (about 8 more minutes).
5. Add mushrooms and cook for another minute or two.
6. Add the coconut milk and fresh parsley . Give everything a good stir; at this point, if the sauce is not thick enough for your taste you can add 1 tsp arrowroot powder.
7. Using a fork scrape the squash out of its skin onto a serving plate. You will notice it looks just like pasta! Add 1-2 scoops of chicken curry sauce and serve immediately.