Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 0.5 ½ spaghetti squash (se)
- 240 g chicken breast fillet (s)
- 2 teaspoon curry paste, yellow
- 2 carrot (s)
- 1 onion (s)
- 200 ml coconut milk
- salt and pepper
- Fat or oil
Print Recipe
Pin Recipe Instructions
- Halve the spaghetti squash and hollow it out. Put some water and a pinch of salt in a baking dish and place the pumpkin with the cut side down. Leave in the oven at 180 ° C for approx. 40 - 60 minutes.
- In the meantime, peel and cut the onion and carrots. Braise both with a little oil or fat. Add the chicken cut into strips and then the curry paste. When the meat is through, deglaze everything with coconut milk. The sauce can now cook a little so that it becomes thicker.
- When the spaghetti squash is done, take it out of the oven. Run a fork against the fibers through the pulp until everything has loosened from the skin. Now add the pumpkin meat to the pan, mix everything, season with salt and pepper and serve.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below