Tonight’s recipe “mistake” turned into an amazing dinner! This takes a bit of prep work in the morning, but if you know you’re going to be busy in the afternoon/evening but have time in the morning & you want a great dinner–this is it!
First, you need 4 cups of cooked, shredded chicken (I just pulled this out of my freezer–it’s a great thing to have on hand, but if you don’t have any sitting aside, make some in the morning :))
You’ll also need a big spaghetti squash. I think mine was around 10 lbs. Make a few slits in it and bake it at 350 for about an hour and 15 minutes. You want it to cook a little, but not be soggy.
Then, get your 3 year old and 7 year old to stand on chairs and scrape the “spaghetti” out of the squash and into your crockpot. 🙂 Seriously, it can be a little difficult, so you will probably need to help (be careful, I poked myself pretty hard with a fork last time! I was bleeding! ;)).
Ingredients
- 1 spaghetti squash, peeled, deseeded and shredded up
- 1 whole onion, chopped (sweet onions are best!)
- 1 whole kabocha squash (probably about 5 lbs), seeded, de-skinned and chopped into cubes (if you can't find kabocha, butternut, buttercup, delicata, hubbard, sweet dumpling, etc. will do)
- 1 can coconut milk where to buy coconut milk
- 2 cups chicken broth where to buy broth
- 2 tsp sea salt where to buy sea salt
- 1 tsp black pepper where to buy spices
- 2 1/2 to 3 tsp curry powder where to buy spices
- a couple of dashes hot sauce (again, check ingredients!)
- other optional ingredients I thought of: diced carrots, chopped celery
- 4 cups cooked and shredded chicken
- 2 cups frozen peas
- other optional ingredient: frozen green beans. That would be good too!
Method
- Place everything in the crockpot that is listed under "In the morning."
- Set the crockpot on low for 4 to 5 hours.
- Add everything listed under "In the afternoon" to the crockpot.
- Cook on low for another hour or more.
YUM. Oh my goodness. YUM. I think I over-ate because I loved the flavor SO MUCH! This served our family of 6 generously, with leftovers for The Farmer for lunch tomorrow, as well as leftovers for all of the Farm Kids and myself. This would be a great dish to serve to a crowd, or to bring to church potluck, etc. How many other dishes can stretch 4 cups of chicken so far??
If we weren’t on the GAPS Diet, I would serve this with rice. There was leftover sauce (coconut milk + broth + spice) left on the plates at the end, and it seemed sad to see it go to waste. Rice would have soaked it all up quite nicely! Note to self: if I ever serve this to a non-GAPS eating crowd, I will make rice or ask someone else to bring rice.
YUM. Make this! Trust me! 🙂
This recipes is linked up at Hearth and Soul Hop and at the Eat More Veggies! Ultimate Recipe Swap and Recipe Swap Thursday at Prairie Story.
Yum! That sounds great! I just found your site and am excited to look through your recipes. I get so tired of the same ones I always use at home 🙂
Thanks for commenting, Melinda! Enjoy the recipes–this one is amazing! 🙂
Hi! I came over from Twitter & I followed you back 🙂 I love your blog & I am so excited to have some new GAPS ideas. We cheat some, but I do my best. I am looking forward to getting to know you.
The Nourishing Homemaker
http://nurturedfamilylife.blogspot.com
Lisa, awesome, I’m glad you found my blog! I’ll have to check out yours! Welcome! 🙂
We tried this for dinner tonight after you told me about it yesterday!!! IT WAS SO YUMMY!!!!
Ours was a bit different…I had 1/2 gal of leftover chicken soup I had made and as it was the very last of the big batch it was mostly chicken stock, but I’m sure it had some yummy flavoring too!
I added tons of frozen turkey, finely cubed delica squash, spaghetti squash, CILANTRO (oh-yeah that made it so yummy!), curry, garlic powder, salt and pepper…I think that was all.
It was so good!!! I loved it! I totally forgot to add the coconut milk until we were eating it, so I figured I can use the can for the next batch I make! haha! Ours was almost like a soup too…I don’t know if yours was…maybe I added too much chicken stock. We served it in bowls and it was just fine!
Thanks for the fun recipie…I hadn’t used my curry in awhile, so it was nice to change it up! =)
Tarena, yay, I’m so glad you liked it!! Yes, try it again with the coconut milk, it’s super creamy and delish. MMMM. I had it for lunch today too, and now I want more. 🙂 I will make this a staple in our home! 🙂
p.s. cilantro and garlic would be great too!!
Hi Brenda! Thanks so much for sharing this on the hearth and soul hop this week. I wanted to let you know that I added you to the hearth and soul hop daily twitter list, which means your daily posts will be shared with everyone on the hop in our daily newspaper, so watch for hearth and soul hop daily updates in your twitter feed! I wondered why you called this an accident? looked pretty much like a wonderful idea from the get go! I also love curry and spaggetti squash acts so much like pasta, you almost don’t miss it! All the best! Alex
Thanks, Alex! That’s awesome that you added me to the list! It was an accident because it wasn’t what I was originally going to make. It’s yummy though! Curry and spaghetti squash…mmm….Gotta try that, too!
For rice try this: http://lowcarbdiets.about.com/od/lowcarbsidedishes/r/caulirice.htm
Oh my! This recipe is AMAZING! Delicious!
So glad you liked it!
I made this today with cooked pork chops instead of chicken and it was very good!
Oh that’s a good idea, too! Thanks for sharing! 🙂
So very good, my fussy husband even liked it! I made riced cauliflower instead of rice and it was amazing!
Yay! I’m so glad your family enjoyed it!
Lori, I am so glad! 🙂
I’ve made this several times and we all love it. We eat it even when we’re not on GAPS. I typically use 3 or 4 kinds of squash to get a variety of tastes, textures and nutrition and I prefer the texture of chicken cooked in cubes instead of shredded (but that’s a picky personal thing). When using all the different squashes I use half of each one for the curry….then a night or two later I make a Beefy Squash Bake. I chop up all the squash and an onion, put it in a casserole dish and dot it with raw hamburger and sprinkle it with salt. Mix gently and cover with aluminum foil and bake. Bake at 400 for 30 minutes then take it out and stir it around. Cook for another 20 to 30 minutes, until most of the liquid is absorbed and the squash is soft.
What a great idea to add different kinds of squash, and then make a beefy squash bake the next night or so! I’m going to try that! 🙂
Wow, I made this recipe tonight exactly as presented, and it turned out great! My husband is not a fan of squash, so I generally avoid it; but I was hoping that the curry would win him over. (It did! He was unusually enthusiastic with his compliments.) He didn’t even realize the squash was there, and when I told him he admitted that squash was just fine when disguised right. I served it with your coconut flour “corn bread,” and I am delighted to have so much food left after feeding our family of 5 that I will not have to cook again tomorrow night.
Awesome, Michelle! I am so glad that your family enjoyed it! 🙂