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Ingredients 

  • 1 Spaghetti Squash
  • 1 pound Chicken, sliced thin
  • 1-1/2 teaspoon Salt (divided)
  • 1-1/4 teaspoon Garlic Powder (divided)
  • 2 teaspoon Curry Powder (divided)
  • 1 Tablespoon Butter
  • 2 Jalapenos, diced
  • 4 Tomatoes, chopped
  • 1 Onion, diced
  • 1 cup Peas
  • 1 teaspoon Sugar
  • 1/4 teaspoon Chili Powder
  • 1/2 teaspoon Ground Fenugreek
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon Smoked Paprika

Directions 

  1. Cut the spaghetti squash in half and remove the seeds. Cover each half in foil and place in a 350°F oven for 30 minutes. Remove from oven and cool slightly, then use a fork to separate the ‘spaghetti’ strands. Set aside. 
  2. Toss chicken slices with 1 teaspoon salt, 1 teaspoon garlic powder, and 1 teaspoon curry powder. 
  3. Melt butter in the bottom of a large saucepan. Cook chicken until starting to turn golden.
  4. Add jalapenos, tomato, onion, peas, and the remaining spices to the pan. Cover and heat 10 minutes over medium-low heat. 
  5. Stir the spaghetti squash into and pan and heat an additional 5 minutes. 
  6. Serve and enjoy!

Nutrition

Servings: 5

Calories: 243

Fat: 6

Carbs: 18 

Fiber: 3.6

Protein: 29.8