Name: Curried Spaghetti Squash and Chicken Salad
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 cup mayonnaise (made with olive oil); Zest and juice of 1 lemon; 3 teaspoons curry powder; 1 spaghetti squash; Extra virgin olive oil; Salt; Freshly ground black pepper; 6 scallions (sliced thinly); 3 cups of diced or shredded chicken (about 3 breasts); 2 cups red or green grapes (cut in half); ½ cup pumpkin seeds (toasted); ¼ cup raisins; 1 cup celery (thinly sliced); Garnish: chopped flat leaf parsley

Curried Spaghetti Squash and Chicken Salad

Spaghetti squash delivers a little more oomph and a lot more yum to this chicken salad. Not only does squash lend its crunch and texture to the salad, it gives you an extra serving of vegetables. This weeknight, family friendly dish can be prepared with leftover chicken, as well as roasted or poached chicken.

Curried Spaghetti Squash and Chicken Salad

Prep Time 10

Cook Time 40

Total Time 50

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Servings

Ingredients

1 cup mayonnaise made with olive oil
Zest and juice of 1 lemon
3 teaspoons curry powder
1 spaghetti squash
Extra virgin olive oil
Salt
Freshly ground black pepper
6 scallions sliced thinly
3 cups of diced or shredded chicken about 3 breasts
2 cups red or green grapes cut in half
½ cup pumpkin seeds toasted
¼ cup raisins
1 cup celery thinly sliced
Garnish: chopped flat leaf parsley

Instructions

Curry Aioli:
In a small bowl, whisk mayonnaise, lemon juice, zest, and curry powder together. Season with salt and pepper. Cover, refrigerate, and set aside until ready to use.
Chicken Salad:
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Cut spaghetti squash in half lengthwise, and scoop out seeds, leaving the flesh intact.
Drizzle cut side of squash with evoo, and season with salt and pepper. Place cut side down on prepared baking pan. Roast in a 375°F oven for 30 to 40 minutes, or until a knife can be inserted in the squash with no resistance.
With a fork, gently scrape the flesh into a mixing bowl. The strands are fragile, so go gently.
Toss cooked squash, scallions, chicken, grapes, pumpkin seeds, raisins, and celery into a large bowl. Add aioli, and gently toss to coat. Season with salt and pepper. Garnish with a sprinkle of flat leaf parsley before serving.