Paleo Pot's Spaghetti Squash Curry

So, I'm back on my curry cravings... My brother tagged me on FaceBook to Paleo Pot's Spaghetti Squash Curry. Now, I'm TOTALLY for crock pot meals, especially with very little prep time. By the time I saw the recipe, I was already home and getting ready to go WOD. After my work out, I headed over to Sprouts and picked up 2 spaghetti squashes (they're kind of small, lol) and the rest of the ingredients.

My brother and I saw the recipe and thought, "where's the protein?" So he told me to get some chicken. Here's my variation:

Ingredients

• 1.5 lb chicken thighs
• Salt, pepper, basil - to taste
• 1 x 14 oz can of Thai Kitchen Coconut Milk
• 1/4 cup of water (if using full fat coconut milk as suggested by Paleo Pot)
• 2 tablespoons of Thai Kitchen Red Curry Paste
• 6 garlic cloves, minced
• 2 small spaghetti squash

Preparation

Spaghetti Squash

• Preheat oven to 400 degrees
• Cut spaghetti squash in half, lengthwise - scoop out guts
• Line a baking try with foil, add 1/4 cup of water, spray spaghetti squash with coconut oil 
• Bake spaghetti squash for 40 minutes

Chicken

• While that's baking, rinse and trim fat of chicken thighs -- then cube them
• Season cubed chicken to taste
• Add some coconut oil, pan fry that poultry

Sauce

• While that's going, your sauce... Shake the coconut milk can really well
• Open that bad boy and pour into bowl, add water if using full fat, add your paste ... mix dat
• Once the paste, water and coconut milk are mixed well, add your minced garlic

Finale

• When the squash is done baking, let cool for about 15 minutes and scrape out the "noodles"
• While the squash is cooling, add sauce to chicken, stir and let simmer for 15-20 minutes
• Mix in spaghetti squash in the chicken and sauce
• BOOM