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
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
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!