Curried Spaghetti Squash with Chicken



Serving size

8 ounces squash with 3 ounces chicken and sauce
45 minutes

This recipe can easily be multiplied and keeps well, refrigerated, 2-3 days.

Curried Spaghetti Squash with Chicken


4 quart Water
2 1/2 pound Spaghetti squash (1 medium size squash)
3 tsp. Olive oil (divided)
1/2 cup, halves and whole Dry roasted cashews (coarsely chopped)
1 large White onions (thinly sliced)
12 ounces Boneless, skinless chicken thighs (cubed)
4 Tbsp. All purpose flour or garbanzo flour
1 tsp. Curry powder
1 tsp. Garam masala
1 tsp. Paprika
1/2 tsp.. Ground cumin
1/4 tsp. Ground ginger
1 cup Lite Coconut Milk
1/2 cup 2% milk
1/2 tsp. Salt
8 medium Green onions (thinly sliced crosswise; keep white and green parts separate)
1/2 cup Nonfat Greek Yogurt


Place the spaghetti squash in a large saucepan and cover with water. The spaghetti squash will float; be careful not to overfill the saucepan.

Bring the water to a boil and reduce to a simmer.

Simmer the squash for about 30 minutes and remove from the water. Set aside.

When the squash is cool enough to handle, cut off the stem and cut the squash lengthwise.

Scrape the seeds out of the center of the squash and discard, being careful to avoid removing much of the flesh.

Scrape the spaghetti squash into a bowl, separating the strands. Set aside.

Place the olive oil in a large skillet over medium heat.

Add the cashews and cook for 3 mutes.  Stir frequently.

Add the white onion and cook for 5 minutes until slightly tender.  Stir frequently.

Add the chicken thighs and cook for 5 minutes until lightly browned.  Stir frequently.

Add the curry powder, garam masala, paprika, cumin, and ginger and cook for 1 minute.  Stir continuously.

Add the flour and cook for 1 minute.  Stir continuously.

Add the coconut milk, milk, salt, and the white part of the green onions, and cook, stirring continuously, until the sauce thickens – about 2 minutes.

Add the spaghetti squash, yogurt, and the green part of the green onions to the sauce and stir gently until heated through.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is NOT safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in this dish.


This is a low sodium recipe.

Recipe Notes

Spaghetti squash is so versatile. Most of us think of it as a replacement for pasta, and it can be, but it is more than that. The shape is similar, but the noodle-like squash is a bit denser than pasta and has some crunch to it. At the same time it is sweet where pasta isn’t.

All of this adds up to an ingredient that you can use just like pasta, but it is a good idea to make some adjustments – especially for the sweetness.

"There's almost nothing you can't do with a cashew. Not only does it lend its nutty sweetness to savory dishes, it also gives desserts a deep richness."

Kate Christensen