January 23rd, 2020

Recipe Courtesy of Shannon Feltus, Urban Farm Foods


1 spaghetti squash
1 large boneless skinless chicken breast, cubed
4 shishito peppers, chopped
2 cloves minced garlic
1 tomato chopped
4 tablespoons curry madras
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons ghee
1 cup water
1 cup coconut cream (canned)

In a bowl combine the curry madras, salt and pepper. And cubed chicken and coat chicken pieces thoroughly. Refrigerate while you prepare other ingredients and this will marinate and impart so much flavor.

Cut the spaghetti squash into rings. This will create long strands because of the way the fibers grow inside and you’ll have long “spaghetti” instead of short or chunky pieces. Arrange rings in the instant pot and add one cup of water for steaming. Cook on manual setting for 8 minutes.

In a large pan on medium heat add ghee and minced garlic. When garlic begins to toast add shishito peppers. When the peppers start to brown at the edges add marinated chicken and brown on all sides. The curry with toast and add such beautiful flavor to the chicken this way. When the chicken has browned add coconut cream stirring well so the curry combines with the cream. Lower the heat to low and simmer to reduce sauce. Stirring occasionally to ensure chicken cooks through.

When squash is finished carefully remove rings to a cutting board to cool enough to handle safely. Using a fork to pull noodles from each ring and plating about a cup of noodles onto a plate per serving. The remaining noodles can be stored for future meals.

When the sauce has reduced enough to thicken and chicken is cooked, add tomato’s and toss in the pan before topping the noodles.

This recipe will serve two with leftover spaghetti squash.