- 1 medium spaghetti squash
- 1lb chicken, chopped into 1 inch cubes
- 1 red bell pepper, diced
- 1 medium yellow onion, diced
- 3-4 cups of spinach or kale (I used kale)
- 1 (14oz) can coconut milk
- 2 cups vegetable broth (no sugar added)
- 2 tablespoons almond butter (optional)
- 2 tablespoons Coconut Cream Concentrate (optional-it makes an even creamier curry)
- 2 garlic cloves, minced
- 1 tablespoon Coconut Aminos
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce
- 3 tablespoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon garam marsala
- 1/2 teaspoon ginger
- 1/8 teaspoon ground cloves
- salt and pepper to taste
- 2 tablespoons Gold Label Virgin Coconut Oil
- 2 limes, sliced
- cilantro, to garnish
- green onions, to garnish
Preheat your oven to 425 degrees.
Cut your spaghetti squash in half, lengthwise, removed seeds and excess threads, place open side down on a cookie sheet and bake for 20-25 minutes or until spaghetti squash gives a bit when you poke it.
While spaghetti squash cooks, pull out a large soup pot or saucepan, place over medium heat and add your coconut oil.
Add your garlic, once it becomes fragrant, add your onion and bell pepper.
Let that cook down for about 5 minutes until the veggies become slightly soft.
Then add your diced chicken and cook for around 8 minutes until no pink is visible on chicken. (you will be cooking it longer so don’t worry if it’s not fully cooked)
Add your coconut milk, vegetable broth, spinach or kale, coconut aminos, sesame oil, fish sauce and all spices. Mix to incorporate.
Cover and let cook for around 5 minutes or until kale/spinach is wilted and flavors are deliciously mixed together.
When your spaghetti squash is done cooking, use a fork to remove all the thread.
Place threads in a large bowl, pour your coconut curry soup over the “noodles” then squeeze some lime juice on top and garnish with a bit of cilantro and green onions!