Spaghetti Squash with Chicken and Thai Peanut Sauce

1 spaghetti squash

1/2 cup light unsweetened coconut milk

1/2 cup natural peanut butter

juice from 1 lime

1 Tbsp Thai red curry paste

1 Tbsp soy sauce

2 Tbsp fish sauce

2 tsp sesame oil

pinch cayenne pepper

pinch ground cinnamon

pinch ground black pepper

1 Tsp honey

chopped green onion

canola oil

chicken breasts or tenders cut into thin pieces

1/2 small onion, diced

1-2 cloves garlic, minced

Preheat oven to 375 degrees F with the rack in the middle. Put whole squash in a baking dish and bake until you can easily insert a paring knife, about 40 minutes to one hour. Remove squash from oven and let cool about 10 minutes.Cut it in half from tip to tip (long ways) and scoop out the seeds with a spoon. Scrape the sides of the squash with a fork until you have removed all the stringy spaghetti.

In a medium bowl whisk together the peanut butter, coconut milk, curry paste, lime juice, soy sauce, fish sauce, sesame oil, sweetener & seasonings to form a sauce. Taste and change anything if you want to. Set aside.

Heat canola oil in a large sauté pan over medium high heat. Add onion & garlic cook until softened. Add chicken, cook until golden brown and cooked through about 6-8 minutes. Stir occasionally for even cooking. Stir sauce into chicken. Partially cover and simmer for about 5 minutes to let the flavors combine. Toss with spaghetti squash and garnish with green onions.  

*I thought this was a bit much sauce.  It was enough sauce for about another 1/2 spaghetti squash or more chicken.  The flavor was really good though.  But, next time, I might make it a little spicier because we love the heat in food and this didn't really have any.