Creamy Curried Spaghetti Squash

I am a sucker for Indian cuisine, ain't gonna lie. I'm having a total brain fart today and don't really have anything witty or funny or even remotely informative to share with I'll just tell you this is a really simple dish that takes very little prep and packs a lot of flavor. If you like curry - try it. If not...maybe head to a different page on my site... 



  • 1 medium spaghetti squash
  • 2 chicken breasts, cubed
  • 1 tbsp grass-fed butter or ghee
  • 1/2 cup cashews, soaked in water overnight
  • 1/2 cup chicken stock
  • 2 tbsp coconut milk
  • 2 cloves garlic, minced
  • 1 tsp curry powder (depending on how "curried" you like things, you may want to add more in small increments)
  • 1/2 tsp sea salt
  • Chopped cashews to garnish
  • 3 stalks of green onions to garnish, chopped


  1. Poke holes all around your spaghetti squash and place in a microwave-safe tray or dish. Microwave on high for 12-14 minutes (12 for a smaller squash, 14 for bigger). When done, let cool. Cut in half and scrape out seeds.
  2. In a skillet, heat butter and add cubed chicken. Cook over medium/high heat for about 7 minutes or until the chicken is fully cooked. Set aside.
  3. For the curry sauce - rinse and drain cashews. Add to a high speed blender or food processor along with chicken stock, coconut milk, garlic, curry powder and sea salt. Blend on high until creamy.
  4. When sauce and chicken are ready, scrape out the spaghetti squash strands into a mixing bowl. Add the curry sauce and chicken and mix to combine. 
  5. Plate and garnish with cashews and green onions!

Servings: 2-4