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Curried Chicken and Spaghetti Squash Bowls Recipe

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This Curry Spaghetti Squash and Chicken recipe is a flavorful and healthy main course combining tender baked chicken breasts marinated in a honey curry sauce with roasted spaghetti squash strands tossed in a fragrant curry glaze. The dish is enhanced with fresh cilantro and optional garnishes like pumpkin seeds and crushed red pepper flakes, delivering a balanced mix of savory, sweet, and mildly spicy Indian and Thai-inspired flavors.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: Indian, Thai

Ingredients

Chicken Marinade

  • 4 whole Boneless, Skinless Chicken Breasts (about 1 ½ – 2 pounds)
  • 2 tablespoons Unsalted Butter (melted)
  • 2 ½ tablespoons Honey
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon Curry Powder
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Ginger
  • ½ teaspoon Kosher Salt
  • To taste Ground Pepper

Spaghetti Squash

  • 1 large Spaghetti Squash, halved lengthwise and seeded (about 4 pounds)
  • 2 tablespoons Olive Oil
  • Kosher Salt and Ground Pepper to taste

Curry Sauce

  • ¼ cup Unsalted Butter
  • 2 teaspoons Curry Powder
  • 2 teaspoons Ground Ginger
  • ¼ cup Honey
  • About 2 tablespoons Lemon Juice (from 1 lemon)
  • Kosher Salt and Ground Pepper to taste

Garnishes

  • 3 tablespoons Cilantro, chopped (plus extra for garnish)
  • Optional: Pumpkin Seeds
  • Optional: Crushed Red Pepper Flakes
  • Optional: Lemon Wedges

Instructions

  1. Marinate Chicken Breasts: Melt 2 tablespoons of butter and combine in a bowl with 2 ½ tablespoons honey, 2 tablespoons Dijon mustard, 1 teaspoon curry powder, 1 teaspoon ground cumin, 1 teaspoon ground ginger, ½ teaspoon salt, and ground pepper. Whisk thoroughly. Add chicken breasts, coating them well in the marinade. Cover and refrigerate for at least 2 hours or preferably overnight to enhance flavor.
  2. Preheat Oven and Prepare Pans: Adjust oven racks to the top and bottom third positions. Preheat the oven to 375°F (190°C). Line two large rimmed baking sheets with aluminum foil and spray with non-stick cooking spray.
  3. Prepare Spaghetti Squash: Drizzle olive oil over the cut insides of each spaghetti squash half, season generously with salt and pepper. Place the squash cut side down on one prepared baking sheet.
  4. Bake Squash for 15 Minutes: Place the squash on the bottom oven rack and roast for 15 minutes while preparing the chicken.
  5. Prep Chicken for Baking: Remove chicken breasts from marinade and place on the second baking sheet. Brush the tops of the chicken with any remaining marinade then discard leftover marinade.
  6. Bake Chicken and Spaghetti Squash Together: After 15 minutes, rotate the squash pan to the top rack and insert the chicken pan on the bottom rack. Bake for 30 minutes, rotating the pans halfway through to ensure even cooking, until the chicken reaches 165°F (74°C) internal temperature and the squash is tender.
  7. Make the Curry Sauce: While chicken and squash bake, melt remaining ¼ cup butter in a small saucepan over medium-low heat. Stir in 2 teaspoons curry powder and 2 teaspoons ground ginger, cooking until fragrant, about 1 minute. Add ¼ cup honey and lemon juice, seasoning with salt and pepper to taste. Reduce heat to low and keep warm.
  8. Assemble and Serve: Use a fork to scrape spaghetti squash strands into a bowl. Toss spaghetti squash with chopped cilantro and half the curry sauce. Plate the squash, top with baked chicken, and garnish with pumpkin seeds, crushed red pepper flakes, and additional cilantro if desired. Serve with lemon wedges and remaining sauce on the side. Enjoy!

Notes

  • Marinate chicken for a minimum of 2 hours, ideally overnight, to maximize flavor absorption.
  • Adjust oven racks to top and bottom thirds to allow simultaneous cooking of chicken and squash, rotating pans midway for even roasting.
  • Cook spaghetti squash cut side down to achieve caramelization and prevent dryness.
  • For a lighter sauce, reduce the honey and butter quantities by half to suit less saucy preferences.
  • If you have any questions or need clarifications, feel free to ask in the comments—help is available!

Find it online: https://cookingwithsarah.com/curried-chicken-and-spaghetti-squash-bowls-recipe/