Baked Curry Chicken with Spaghetti Squash

What you need:

• 2 lbs boneless chicken breast

• 1/4 cup and 2 tbsp ghee butter (divided)

• 1/4 cup and 2 1/2 tbsp maple syrup (divided)

• 2 tbsp dijon mustard

• 3 tsp curry powder

• 1 tsp cumin

• 3 tsp ground ginger

• 2 large squash

  (cut half in length and deseeded)

• 2 tbsp olive oil

• 1 lemon

• 3 tbsp cilantro

• Garnish:

• Trader Joe’s pumpkin seeds,

• red pepper flakes, lemon wedges

• Pinch of salt and pepper

Spaghetti squash is the best

Method:

1. Marinate the chicken in a ziploc bag: melt 2 tbsp butter, combine with 2 1/2 tbsps of maple syrup, 2 tbsp mustard, 1 tsp each of curry, cumin + ginger.

2. Add a pinch of salt. Add chicken breasts and give a good shake to coat! Leave in fridge for 2 hours or even better - overnight.

3. Pre heat oven: 375F. Line two baking trays with aluminium foil.

4. Drizzle the inside of the squash with oil, and season with salt+ pepper. Place squash cut-side down on tray and roast for 15mins.

5. Add chicken to second backing tray. Brush with any leftover marinade. Rotate squash and cook both chicken and squash for 30mins or until chicken is thoroughly cooked.

6. While they cook, its sauce time! Heat up the remaining butter and spices in pan for 1 minute. Add in maple syrup and lemon. Add salt + pepper and reduce to low heat to keep warm.

7. Use a fork to scrape the squash, creating strands of spaghetti. Toss with cilantro and half of the sauce.

8. Garnish with pumpkins seeds and red pepper flakes. Top with the yummy chicken.

9. Serve with sauce on the side and lemon wedges on top if you are feeling extra boujee!