• Prep Time: 15 mins
  • Cooking Time: 40 mins
  • Serves: 4

Butter Chicken Spaghetti Squash Boats

  • Recipe Submitted by on

 Ingredients List

  • 4 small spaghetti squash ( 1 1/2 lbs each)*
  • 1 1/2 lbs boneless & skinless chicken breasts, finely chopped
  • 1 small onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 tbsp coconut or avocado oil
  • 2 tsp garam masala
  • 2 tsp ginger, dried**
  • 1 tsp curry powder
  • 1 tsp salt
  • Ground black pepper, to taste
  • 3 oz (1/2 can) tomato paste
  • 14 oz can coconut milk, full fat


Preheat oven to 375 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with unbleached parchment paper. Poke skin randomly with a fork and bake for 30 minutes.

In the meanwhile, preheat large skillet on medium heat and swirl oil to coat. Add garlic and onion; sauté for 3 minutes, stirring occasionally. Add garam masala, ginger, curry powder, salt and pepper; sauté for 30 seconds, stirring frequently.
Add tomato paste and mix it well with (incorporate into) onion and spices. Add coconut milk and stir until combined. Now add chicken, and stir to coat. Cover, cook for 15 minutes and turn off the heat.
Remove cooked squash from the oven and turn it over wearing mitts and with a help of a fork. It will cool this way faster; about 10 minutes. To make “spaghetti”, grab one half wearing a mitt and separate the flesh into strands with a fork. Divide butter chicken mixture evenly among the boats, return to the oven and bake for another 10 minutes. Serve hot with extra whole wheat spaghetti on a side if you wish.

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