Summary

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

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Instructions

1. 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.
2. 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.
3. 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.