Even with the lack of holiday parties this year, we could all use a healthy meal to counteract all the sugar being consumed. I’m all about easy dinners that are packed with flavors and don’t require tons of ingredients to make. i like making recipes with ingredients that can easily found at asian groceries. Spaghetti squash is one of my favorite winter vegetables to roast up, because it’s so simple and it’s a satisfying replacement for noodles in most dishes for me. Kevin’s Natural Foods sent me a few packets of their delicious Thai Coconut Sauce to come up with a new recipe using as part of the eat clean, live happy recipe challenge. These crispy Thai Coconut Chicken Squash Bowls are jam packed with flavor and the perfect meal to keep you warm on a cold winter night, with none of the guilt.

With all of the cooking at home I’ve been doing during the past several months of quarantine, lately I’ve been craving more meals that taste restaurant-quality indulgent, but without all the guilt. I’ve been eating more gluten free lately in an attempt to alleviate some persistent stomach issues, but that often leaves me feeling a little bored with my meals. I’ve been craving some crispier chicken that’s gluten free and still on the healthy size without tons of bread crumb coating.

My trick for gluten free crispy chicken coating is cornstarch. Lightly coating the chicken in cornstarch and then cooking in piping hot vegetable oil gets the outside nice and crispy while keeping the chicken from drying out. The coating also helps to pick up lots of the delicious Thai Coconut Sauce. This sauce is like a curry in flavor, but not too spicy. There are a number of other delicious sauce flavors Kevin’s Natural Foods to try, and you can check out their store locator to find if they are in your local grocery story. I’m happy that my local Whole Foods in Boston carries their sauces as I plan to try a few different flavors this winter. So if you’re looking for an a satisfying chicken meal this week that feels indulgent but has none of the guilt, fire up the oven and make these delicious Thai Coconut Chicken Squash Bowls. Enjoy!

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Yield: 2 Servings

Thai Coconut Chicken Squash Bowls

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

A delicious and flavorful chicken dish with none of the guilt!

Ingredients

• 1 medium spaghetti squash
• 1 lb chicken tenders
• 1/2 cup cornstarch
• 7 oz package Kevin's Thai Coconut Sauce
• Salt and Pepper
• Scallions
• Vegetable Oil (for cooking)

Instructions

1. Preheat the oven to 375 degrees and prepare a baking sheet with foil and lightly drizzle olive oil.
2. Cut the spaghetti squash in half and scoop out the seeds. Use a fork to poke the inside of the squash a few times before drizzling lightly with olive oil. Lightly sprinkle salt and pepper inside.
3. Flip the spaghetti squash over so the inside is face down on the baking sheet. Bake at 375 degrees for 45 minutes.
4. While the squash is roasting, cut your chicken into 1 inch pieces. In a large zip loc bag, toss the chicken and cornstarch until lightly coated.
5. Heat about 1 inch of vegetable oil in a large skillet until hot. Carefully place each piece of chicken in the oil to cook. Cook on each side about 3-4 minutes until the chicken is golden brown and crispy, then remove from the skillet.
6. Take the spaghetti squash out of the oven and flip them over. Use a fork to carefully scrape the squash away from the sides so it looks like noodles. Put each spaghetti squash on a plate.
7. In a separate clean skillset, warm up the Thai Coconut Sauce. Add in the chicken and use a spatula to evenly coat. Evenly place the chicken on both of the open spaghetti squash bowls. Top with any extra sauce from the skillet and some fresh chopped scallions. Enjoy!

Disclaimer: This is a sponsored post but recipe and opinions are my own.