Thai Stuffed Spaghetti Squash

November 27, 2016

 

Heres to eating non holiday food and back to normal life. Do I really have to work everyday this week? I have really enjoyed not having to drive 65 miles to work and then 65 miles back home, It makes for such a long day! But so thankful to have a job. Me not working makes for Crazy and sad Hailey, not good. So to work I go.

 

Ok I actually made this a while ago and never posted it, I blame working full time. 

Pretty simple but baking spaghetti squash is a bit time consuming.  But very different from thanksgiving food. Sometimes I need a good sauce to mixup eating potatoes all the time. But I did eat potatoes with this because I eat a lot. 

 

 

Ingredients:

 

Sauce/stuffing

 

  • 1 onion 

  • 2 tbsp garlic

  • 1 lb chicken

  • 1 can light coconut milk 

  • 1 can full fat coconut milk

  • 9 oz Asian Blend by Earthbound Farm(frozen)

  • 9 oz spinach (frozen)

 

Spices:

 

  • 1/2 tbsp ginger

  • 1/2 tsp chili pepper

  • 1 tsp coriander

  • 1 tsp salt

  • 1/3 cup canned diced tomatoes 

  • tbsp tomato paste

  • 1 tsp red curry paste

  • 2 spaghetti squash

 

Directions:

 

Pre heat oven to 400

  • Cut spaghetti squash in half longways 

  • Scoop out seeds

  • Oil pan

  • Place squash cut side down on in a pan

  • put 1/2 a cup of water in the bottom

  • Bake for 30-45 minutes or till squash is soft and you can poke a fork through

On stove top While squash is baking

  • Chop onion 

  • Mince garlic

  • Cube chicken

  • In a large deep pan place onion and garlic with some oil cook till onions are translucent 

  • Add in Chicken, coconut milk, and veggies 

  • Add in all spices

  • Stir till mixed

  • bring to a boil then let simmer until chicken is cooked

  •  

  • Pull out your squash 

  • Either take a fork and scrap the squash out or leave it in and just use it as a bowl 

  • Either way ladle out your sauce and serve

     

     

     

Enjoy!

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