Spaghetti squash curry

Ingredients for 2 servings:

• ½ spaghetti squash
• 240 g chicken breast fillet(s)
• 2 tsp curry paste, yellow
• 2 carrots
• 1 onion(s)
• 200 ml coconut milk
• salt and pepper
• Fat or oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

not an original curry, but tasty and low-carb

Halve the spaghetti squash and hollow out the insides. Add a little water and a pinch of salt to a baking dish and place the squash cut-side down. Bake in the oven at 180°C (convection oven) for approximately 40-60 minutes. Meanwhile, peel and finely chop the onion and carrots. Sauté both together in a little oil or fat. Add the chicken, cut into strips, and then the curry paste. When the meat is cooked through, deglaze with coconut milk. Let the sauce simmer for a little while to thicken. When the spaghetti squash is done, remove it from the oven. Use a fork to pierce the flesh against the grain until it has completely separated from the skin. Add the squash flesh to the pan, mix everything together, season with salt and pepper, and serve.