Thai Spaghetti Squash with Chicken

1 (2 lb) spaghetti squash
1 t virgin coconut oil (sesame oil works)
1 sm shallot, thinly sliced (regular onion works)
1/4 t red curry paste (love TJ's red curry sauce!)
1/3 c coconut milk (I use adjust the curry sauce and coconut milk to taste)
2 T chopped fresh cilantro leaves
4 chopped up chicken tenders

With a sharp, thin-bladed knife, pierce the squash in 4 or 5 pieces around its perimeter. Be sure to pierce far enough to reach the center of the squash. Place in the microwave and cook on high power until tender when pushed with your fingers, 15 to 20 minutes. Let stand for 10 minutes.

Cut the squash in half through the stem and remove the seeds. Scrape the flesh off the skin into a bowl, and discard the skin. Use a fork to shred the squash into strands. Set aside.

In a large skillet, heat the oil over medium heat. Add the shallot and chicken and cook, stirring occasionally, until softened, about 3 minutes. Add the curry paste and cook for 1 minute. Add the coconut milk, and bring to a simmer. Simmer gently for 1 minute.

Add the squash and use tongs to toss it and coat it thoroughly with the sauce. Cook until warmed through, 1 to 2 minutes. Add the cilantro and toss to mix well. Serve.


AMAZING!!!!! And it: Boosts Metabolism, Anti-Cancer, Anti-inflammatory, Healthy Skin

--Jillian Michaels, "The Master Your Metabolism Cookbook