Chicken curry on spaghetti squash

Ingredients for 2 servings:

• 1 spaghetti squash
• 2 chicken breast fillets
• 1 zucchini
• 2 bell peppers, red and yellow
• 200 g mushrooms
• 1 onion(s)
• 1 garlic clove(s)
• 2 tsp curry paste, yellow
• 200 ml vegetable stock
• 100 g cream cheese, natural, 0.2% fat
• e.g. chili powder
• Water
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Low carb, suitable for metabolic treatment

Preheat the oven to 200°C fan/convection oven. Pierce the pumpkin several times with a fork and microwave on full power for 5 minutes. Be careful, it will be very hot! Halve the pumpkin and scoop out the seeds with a large spoon. Tip: Try to halve the pumpkin exactly in half so it cooks evenly. Rub the pumpkin halves with salt and pepper and place them cut edges down on a baking sheet lined with baking paper. Bake in the oven for 20-25 minutes. Meanwhile, prepare the curry. Dice the onion and halve the garlic clove. Cut the vegetables and chicken fillets into bite-sized cubes, strips, or slices. Sauté the onions and garlic in a wok with a little water. Mix the curry paste with a little water and add to the pan along with the chicken. Once the chicken has browned, gradually add the vegetables and fry briefly. Add the vegetable stock and simmer for another 5 minutes. Stir in the cream cheese and season with salt, pepper, and chili. Scrape out the pumpkin flesh with a fork and divide it between two deep plates. Spoon the curry over the pumpkin and serve immediately.