1 spaghetti squash
2 chicken breasts
1 red bell pepper, chopped
3 red chilies, de-seeded and chopped
1 tsp cumin
1/2 tsp cardamom powder
1/2 lime, zested and juiced
1 1/2 tbsp lemon juice
4 green onions
1 tbsp shallot, chopped
2 garlic cloves
1 tbsp fresh ginger
1 1/2 tbsp olive oil
1 stalk lemongrass
1/2 tbsp turmeric
1/2 bunch of cilantro, stems only
15 oz full fat coconut milk
black pepper, to serve
1 cup cilantro leaves, chopped, to serve
lime wedges, to serve


Preheat the oven to 450?F. Slice the spaghetti squash in half lengthwise, and use a spoon to remove and discard the seeds. Set face-up on a baking tray, and brush lightly with olive oil. Bake for 25 minutes, then use a fork to scrape out the noodles. Set aside.
Meanwhile, make the shredded chicken: Bring a large pot of water to a boil and add the chicken breasts. Simmer for 15-30 minutes, or until completely cooked through. Remove the chicken from the water and shred between two forks.
While the squash is roasting and chicken is simmering, prepare the curry paste by adding all the ingredients from the red bell pepper to the cilantro stems in a food processor. Combine until smooth.
Add the cooked spaghetti squash, shredded chicken, and about a cup (or to taste) of the curry paste to a large skillet over medium-low heat. Add the coconut milk and toss well to combine and heat through.
Serve, topped with black pepper, freshly chopped cilantro, and lime wedges. Enjoy!