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Curried Spaghetti Squash and Chicken Salad

Curried Spaghetti Squash and Chicken Salad

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
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Servings

4 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.