Red Curry Chicken Spaghetti Squash Bowls

Place the spaghetti squash in a microwave safe baking dish, cut side down, and add 3 tablespoons water to the dish. Cover dish with plastic wrap, venting slightly, and microwave to steam for 13 minutes, or until fork-tender. It may take longer depending on your microwave, so check and continue cooking if necessary.

While the squash is cooking, in a large nonstick skillet over medium-high heat, heat up olive oil. Salt and pepper the thinly sliced chicken breast. Once oil is shimmering, place into the pan and cook quickly, allowing the chicken to brown on all sides. Once finished, set aside on plate. In the same pan, add in vegetables (except basil) and cook over medium-high heat until softened, stirring frequently. When softened but still crisp, set aside on same plate as the chicken.

While pan is hot, add in curry paste, and whisk in chicken broth, coconut milk, and corn starch. When the mixture begins to simmer and thicken, add in chicken and vegetables and basil. Reduce the heat and allow to simmer until the squash is done in the microwave.

When squash is done, invert the squash bowls, and fill with red chicken curry. Garnish with lime if desired and devour.