Sooo yeah anybody who knows me knows that my three true loves are 1. My family 2. Cheesecake and 3. Pasta!!!! Since I'm in the process of working for that summer bod cheesecake and pasta have to be axed....😩😩😩. I'm working on that cheesecake substitute but the pasta sub I knew that I would use that fabulous veggie Spaghetti Squash....it looks just like pasta!!! It does have a tad bit more of a "crunch" then pasta but heyyy it works!!!
Ingredients:
Marinade:
1 teaspoon chili powder
½ teaspoon salt
1 tablespoon lemon juice
2 large boneless, skinless chicken breasts cut into bite-sized chunks
Sauce:
1 bunch of fresh cilantro, bottom two inches of stems removed
4 cloves of garlic
3 Serrano chilies, seeds and membranes removed
⅛ cup fresh lemon juice
1 tablespoon water
3 tablespoons vegetable oil
½ teaspoon freshly ground black pepper
½ teaspoon red pepper flakes
½ teaspoon cumin seeds
2 medium yellow onions, chopped
2 tablespoon brown sugar
1 tablespoon minced ginger root
2 medium tomatoes, diced
1 teaspoon turmeric
1 teaspoon ground cardamom
⅓ cup canned unsweetened coconut milk
½ cup water
DIRECTIONS:
- Combine the chili powder, salt, lemon juice, and chicken breast pieces in a medium bowl. Cover and refrigerate at least one hour if you have the time.
- Place the cilantro, garlic, Serrano chilies, ½ tsp. cumin, lemon juice, and 1 Tbsp. water in the bowl of a food processor or blender. Process 20-30 seconds, or until the mixture forms a paste. Set aside.
- Heat the olive oil in a heavy bottomed skillet over medium-high heat. Add the black pepper and red pepper flakes and let cook in the oil for 1 minute. Add the cumin, onions, and brown sugar to the pan and toss to coat the onions in the spices. Let cook for 6-8 minutes, or until onions are nicely browned.
- Remove the chicken from its marinade and add to the pan. Toss to coat it in the onions and spices. Cook for 2-3 minutes, or until the chicken pieces have turned white on all sides.
- Reduce the heat to medium, then add in the ginger, tomatoes, turmeric, and cardamom and give it a good stir. Add in the contents of the food processor or blender, stir, and let cook for 2-3 minutes.
- Pour in the coconut milk and water and let the contents of the pan slowly come to a boil over medium heat. Once it has reached a boil, cover the pan and reduce the heat to low. Simmer for 10 minutes.
- After ten minutes, uncover the pan and taste the sauce. If it is too spicy, add more brown sugar. Add salt and black pepper as needed.
Garlic Spaghetti Squash
INGREDIENTS
1 small spaghetti squash (about 3-4 pounds)
2 tablespoons butter
2 cloves garlic, finely minced
1/4 cup finely minced parsley (or basil)
1/2 teaspoon salt (or to taste)
1/4 cup shredded parmesan cheese
Directions:
1. Preheat oven to 375F. Pierce squash a few times with sharp paring knife (to let steam escape). Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let squash cool for 10 minutes.
2. Cut squash in half, lengthwise. Use a fork to remove and discard the seeds. Continue using fork to scrape the squash to get long, lovely strands. If the squash seem difficult to scrape, return the squash to bake for an additional 10 minutes.
3. Heat a large saute pan with the butter and the garlic over medium-low heat. When garlic becomes fragrant, add parsley, salt and spaghetti squash strands. Toss well, sprinkle in the parmesan cheese and taste to see if you need additional salt. The spaghetti squash should have a slight crunch.
