INGREDIENTS
1
small (2 lb.) spaghetti squash
2 tsp
coconut oil
12 oz
boneless, skinless chicken breast, cut into ¾-inch pieces
1/4 tsp
salt
1/4 tsp
ground pepper
1 tbsp
Thai red curry paste
1 tbsp
grated ginger
4
garlic cloves, minced
1/2 cup
chicken broth
1/2 cup
lite coconut milk
1/2
large red bell pepper, cut into thin strips
3 tbsp
minced cilantro