Description
Creamy Coconut Spaghetti Squash features naturally sweet spaghetti squash strands tossed in a rich coconut milk and yogurt sauce with tender spinach, savory onion and garlic, and chunks of juicy chicken. This gluten-free, low-carb main course is a healthy and comforting dish that’s full of flavor and easy to prepare.
Ingredients
Units
Scale
For the Spaghetti Squash
- 1 large spaghetti squash
- 1 Tbsp unrefined organic coconut oil, avocado oil, or ghee
- sea salt and black pepper, to taste
For the Creamy Coconut Sauce
- 1 Tbsp unrefined organic coconut oil, avocado oil, or ghee
- 1 large sweet onion, finely diced
- 3 fresh garlic cloves, pressed or minced
- 1 1/2 cups canned unsweetened coconut milk
- 1 Tbsp arrowroot powder, gluten free flour, or cornstarch
- 1 cup unsweetened coconut yogurt or plain Greek yogurt
- 4 cups lightly packed baby spinach, chopped
For Assembly
- 16 oz cooked chicken breast, shredded or diced
- 1 tsp red pepper flakes
- Sea salt and black pepper, to taste
Instructions
- Prepare and Roast the Squash: Preheat your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup. Carefully cut the spaghetti squash in half lengthwise, scoop out the seeds, and place each half cut side up on the baking sheet. Brush or lightly spritz the insides with 1 tablespoon of oil or ghee and season with sea salt and black pepper. Flip the squash cut side down and roast for 30–40 minutes, until tender.
- Loosen the Squash Noodles: Remove the roasted squash from the oven and carefully flip them cut side up to cool slightly. Using a fork, gently scrape and loosen the flesh into string-like ‘noodles’. Stand each half up and scrape out all the strands into a large bowl.
- Prepare the Sauce Base: While the squash roasts or cools, heat the remaining coconut oil or ghee in a large saucepan over medium-low heat. Sauté the diced onion until golden and soft, then add in the minced garlic and cook until fragrant, about 1 minute.
- Thicken the Sauce: Sprinkle in the arrowroot powder, gluten free flour, or cornstarch and stir to evenly incorporate. Pour in the coconut milk (or preferred milk) and continue to stir constantly until the mixture slightly thickens, about 5–6 minutes.
- Add Spinach and Yogurt: Add the chopped spinach to the thickened coconut sauce and stir until wilted. Remove the pan from heat, then stir in the yogurt, mixing well to create a rich and creamy sauce.
- Combine Squash, Chicken, and Sauce: Toss the spaghetti squash noodles with the creamy coconut sauce in a large bowl or the saucepan if space allows. Add in the shredded or diced cooked chicken, and mix until everything is evenly coated.
- Season and Serve: Sprinkle with red pepper flakes and additional sea salt and black pepper to taste. Serve hot and enjoy your delicious creamy coconut spaghetti squash!
Notes
- You can use avocado oil or ghee instead of coconut oil for a different flavor.
- Substitute coconut yogurt with plain Greek yogurt for a tangier taste, if not making dairy-free.
- For a vegetarian option, omit the chicken and add extra veggies or plant-based protein.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 340
- Sugar: 7g
- Sodium: 300mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 55mg
