Thai Curry Squash Bowl

Enjoy all the comfort of spaghetti without the heavy carb feeling. Roasted spaghetti squash, naturally rich in vitamins and fiber, is paired with local vegetables, peppers, and greens for a boost of antioxidants. It’s tossed in a creamy coconut curry sauce, bringing healthy fats and warming spices, then finished with toasted pine nuts for added protein and crunch. Served with chicken (or vegetarian upon request), this nourishing dish is naturally both gluten-free and dairy-free.

Thai Curry Squash Bowl

Ingredients

Organic Chicken (unless vegetarian), Spaghetti Squash, Olive Oil, Organic Mushrooms, Bell Peppers, Organic Spinach, Onion, Garlic, Coconut Milk, Fish Sauce, Lemongrass, Curry, Cardamom, Cinnamon, Cloves, Cumin, Chilies, Pine Nuts, Nutmeg, Coconut Aminos, Coconut Sugar, Ginger, Lime, Salt & Pepper

Directions

It is best to reheat this dish in the oven: Remove lid, cover with foil, bake at 350 for about 20-25 minutes, until heated through. Be sure to remove the extra sauce and add it to the dish, if desired, before placing in the oven. You may also reheat in the microwave, covered, mixing every two minutes until hot.