Wow this turned out good! I was on Instagram yesterday and saw this Spaghetti Squash post by @ezglutenfree and it tickled my fancy so much that I had to go home and cook up the gorgeous organic squash that's been sitting on my shelf for a while. I made a Green Curry Chicken spaghetti squash boat and let me tell you, my carb-obsessed hubby missed out because the squash noodles were the best part.
Spaghetti Squash noodles are delish! Cut squash in half, scrape out the seeds, bake @400F for 40 mins, and use a fork to separate the stands. Spectacular!
You may have seen them in the store this fall and been curious - big oblong squashes that are bright yellow and labelled Spaghetti Squash. These are the exact squashes to use - you can't just turn any squash into spaghetti, so get the right one!
The fact is, it's really easy to turn Spaghetti Squash into warm, tasty noodles that hold their shape and can be spun onto your fork just like the real thing.
Compared to Zucchini Noodles (Zoodles), Spaghetti Squash noodles (Squoodles?) are just as nutritious, but more satisfying and easier to digest because they're cooked through.
Spaghetti Squash noodles give you the warm, cozy tummy feel of a real bowl of spaghetti for a fraction of the carbs and non of the gluten.
And best of all, you can serve them in a boat!
“I am not a chef. I am not even a trained or professional cook. My qualification is as an eater"
GREEN CURRY CHICKEN SPAGHETTI SQUASH BOAT
Gluten free, Dairy free, Paleo
servings: 4 : 2 generously filled boats + extra chicken for leftovers, or to put on your partner's "real" noodles. (or use 2 whole squashes if you're serving 4 Gluten free geniuses)
Time: 45 mins
equipment: Oven tray, large frying pan or wok, knife, grater & cutting board, kitchen scissors optional
- Spaghetti squash, 1, rinsed and cut in 2
- Boneless skinless chicken thighs, pack of 6
- Onions, 1 large or 3 small
- Green Beans, 1/2lb or 250g
- Ginger, 1" or 2cm piece
- Green Curry Paste, I use Thai Kitchen, 1 large tablespoon
- 1 cup of chicken stock, more or less
- Coconut Milk, full fat, 1 mini can or about 150ml
- Thai Fish Sauce, 1Tbsp
- Tamari Soy Sauce, 1 Tbsp
- Olive oil, 2 tbsp
- Salt and pepper
- Fresh Cilantro and Mint for garnish
Heat the oven to 400F or 200c while you rinse the outside of your Spaghetti Squash, slice it in 2, and scrape out the seeds.
Drizzle with a little olive oil, and sprinkle with salt and pepper, then put them round side up in a lined baking tray to bake for 45 minutes (or until you can easily stick a fork in the side)
GREEN CURRY CHICKEN
Heat you frying pan or wok on hot, add in a little oil and dump in the chicken thighs. Sprinkle them with 1tbsp of fish sauce and 1tbs Tamari Soy Sauce. Turn the chicken once the bottom has gone brown and crispy.
As the chicken fries, start cutting it up with the kitchen scissors, going with the grain to make strips. (I do it this way rather than cutting it raw to save time and dishes, and I think cutting with the grain preserves the moisture)
Slice up the onions into strips, and add in once the chicken is all nice and crispy. Stir-fry together.
Add in the ginger, grated, the green beans, and the chicken stock, and bring to a boil.
Steam-fry until the green beans are done, adding more water if you need to.
Add in the coconut milk and Green Curry Paste, and combine well.
Remove the cooked Spaghetti Squash from the oven and place open side up in a spaghetti bowl.
Using a fork, gently scrape the flesh of the squash away from the sides to create strands of "spaghetti"
Top with the Green Curry Chicken, and garnish with a little cilantro and mint.
Scarf while glowing with gratitude.
Or alternatively make sure you've made the "real" noodles for the carb eaters, and sit down at the table for dinner like real humans.