Wednesday, January 18, 2012

Spaghetti Squash Chicken Masala

Last night was my second attempt at creating a recipe out of what we already had at home. And, I have to say, I win again!

I'd also like to just throw in a shameless plug for evernote. It has changed my life. After i took inventory of everything we had, i put it into list form on evernote, which shares on my computer, phone, and kindle! Whenever i go to figure out what i want to cook, i can just go through the list, check-box the ingredients i want to use, and then WRITE OUT the recipe ON evernote. As an avid list maker, I'm in love...


Last night I wanted to finish off the potatoes and FINALLY use that darn spaghetti squash we bought last month because I was determined to try it out again even though the first time we tried one we did not enjoy it. It was definitely much better this time around. The other ingredients I pulled included a masala marinara sauce we picked up at a local store a while back. It sounds weird, I  know. but its SO. good.

Spaghetti Squash Chicken Masala


extra virgin olive oil
1 chicken breast, cut into small pieces
1/2 jar masala sauce
1/2 yellow onion, chopped
4 cloves garlic, roughly chopped
2 tsp red chili flakes
1 tbs butter (optional)
1 spaghetti squash
2 yellow potatoes, cubed
Juice of 1 lime 
Preheat oven to 400°F.
Cut squash in half lengthwise 
(FYI: THIS IS THE WORST PART OF THE WHOLE RECIPE!!! its like cutting through a rock. i'm not kidding. its scary. If at all possible, let a man do it.)

Once you've cracked that thing, remove the seeds and rub the inside of the squash with olive oil and sprinkle with salt and pepper
Place both halves face down on a foil-lined baking sheet and cook for 45 minutes

boil potatoes until cooked, but still slightly firm, drain and set aside
Heat olive oil (enough to cover the bottom) in a large skillet over medium heat
add onions, cook until soft
add garlic and chili flakes, cook until garlic is soft- about 2 minutes
Scoot (yes, scoot) the veggies to the outside of the pan 
add chicken (and butter if desired) to pan until fully cooked
add potatoes and masala sauce to pan turn heat down slightly and cook for about 10 minutes

remove spaghetti squash from oven, scrape out "noodles"
add squash to pan, cook until mixed ( not too long, the squash tends to get soggy quickly)
mix in lime juice, and you're done!

It was  so GOOD.  I was afraid the squash would make the texture too mushy and..funky but it was perfect. Absolutely perfect. Definitely doing this again! 
Dinner was also accompanied by this pretty little drink. nothing special, just grapefruit sparkling water with orange. I just  found it pretty to look at.
Happy Wednesday!
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1 comment:

  1. I love your pictures! How do you make them look all vintage-like?


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