Amanda's Kitchen- Thai-Inspired Squash with Chicken
Welcome back! We hope you are enjoying your meals and would love to hear feedback if you decided to switch any ingredients up or how your dinners are tasting! Here is another appetizing meal this week!
1 spaghetti squash
Cooking spray (I use coconut, avocado, or olive)
Coconut, avocado, or olive oil
Chicken (I used breast tenders)
¼ cup chicken or vegetable broth
1 Tbl Cashew or other non-peanut nut butter
2 Tbl Red curry paste (I use Thai Kitchen)
1 Tbl Minced shallots (fresh or jar)
1 Tbl Minced garlic (fresh or jar)
Green onions - sliced thinly
Cashews - crushed
Cilantro - roughly chopped
Preheat your oven to 375. VERY carefully cut the spaghetti squash in half lengthwise and remove seeds.
Drizzle a little oil or spray with oil, then place the cut side down into a baking dish. Bake for 40-60 minutes. (P.S. There are a lot of ways to cook spaghetti squash!)
Set aside to cool.
While spaghetti squash is in the oven, prepare chicken.
Spray skillet with oil, sauté garlic and shallots over medium heat. When fragrant, add chicken and cook until done.
Transfer chicken to dish.
Use a fork to scrape out squash into a pan used for chicken.
Add in chicken broth and stir occasionally until liquid is absorbed over low to medium heat.
Add 1-2 teaspoons avocado or coconut oil, nut butter, curry paste and stir to combine.
Plate squash and top with chicken, cashew, green onions, and cilantro to taste.
This meal is so yummy and we can’t wait for you to try it for yourself! Don’t forget, take a picture and tag us in your meals from Amanda’s Kitchen! Next week I'll be sharing an amazing shredded beef recipe that's easy to make and is absolutely delicious!