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Roasted Spaghetti Squash with Vegan Butter Chicken

This Roasted Spaghetti Squash with Vegan Butter Chicken has all the right things to keep you warm this winter!

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So things have gotten a little crazy around here in the last week, and by “here” I mean globally . We, in TORONTO, ONTARIO are in self-isolation mode. I personally have lost all my classes but am getting on virtually starting this week. We are in unprecedented territory with no end in sight. Shit is the most def tense.

I had a rough day yesterday. I was sad, angry, and fearful just to name a few emotions but this morning I made a conscious choice to wake up, speak gratitude into existence and change my perspective. My family and I are healthy, I have beautiful food to prepare and eat and I have a loving partner and two of the best cats on the planet. I am good. I have decided to limit my television watching as it does nothing but stress me out. These are difficult times and as an empath I have to be careful because I’m essentially an emotional sponge.

ANYHOOOOO, this is not the reason for this post. This post is all about spaghetti squash and vegan butter chicken. Did that get your attention? 

I THOUGHT IT MIGHT.

Here’s the recipe for this beauty. None of us need any more reminders to wash our hands so I’ll leave you with, I love you.

Serves 2 with extra filling

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Roasted Spaghetti Squash with Vegan Butter Chicken

This Roasted Spaghetti Squash with Vegan Butter Chicken has all the right things to keep you warm this winter! Enjoy this cozy meal with a loved one
Print Pin Rate
Servings: 2
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes

Equipment

  • oven
  • stove

Ingredients

ROASTED SPAGHETTI SQUASH INGREDIENTS

  • 1 spaghetti squash cut in half and seeds scooped out
  • sea salt
  • cracked pepper

VEGAN BUTTER CHICKEN INSTRUCTIONS

  • ½ red onion diced
  • 2 garlic cloves
  • ½ tsp chilli flakes (more to taste)
  • ½ tsp turmeric
  • ½ butternut squash cut in 1” cubes
  • 1 small head broccoli florets
  • ¾ cup chickpeas cooked
  • ½ block tofu pressed and drained
  • 3 cups baby spinach
  • 1 bottle Good Food For Good Butter Chicken Sauce
  • 1 can coconut milk
  • olive oil
  • sea salt and pepper
US Customary - Metric

Instructions

ROASTED SPAGHETTI SQUASH INSTRUCTIONS

  • Preheat the oven to 375 F.
  • Place squash cut side up.
  • Season well with salt and pepper and place in the oven. Bake for 1 hour.
  • Once cooked, drag the fork across flesh to lift spaghetti like strands from the shell.

VEGAN BUTTER CHICKEN INSTRUCTIONS

  • Heat 2 tbsp oil in a pan, add onion.
  • Add in garlic, chilli flakes, turmeric and cracked pepper. Sauté to combine.
  • Add squash and cook for a few minutes. Add a splash of water to get things moving if it appears dry.
  • Add broccoli and stir to coat spices.
  • Add in tofu & jar of Butter Chicken. Mix everything together and cover with a lid.
  • Bring to a simmer and cook until butternut squash is fork tender.
  • Add in cooked spaghetti squash and coat well. Add coconut milk, salt, pepper, more chilli flakes. Cook for 5 more minutes and finally add in spinach.
  • Check for seasoning and when ready to serve, scoop out the filling to add to the empty spaghetti squash shell. Garnish with green onion and parsley!

Nutrition

Serving: 1serving | Calories: 927kcal | Carbohydrates: 106g | Protein: 34g | Fat: 51g | Saturated Fat: 38g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 269mg | Potassium: 3067mg | Fiber: 26g | Sugar: 27g | Vitamin A: 26790IU | Vitamin C: 339mg | Calcium: 591mg | Iron: 16mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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