Servings:
Ingredients
- 1/2 red onion diced
- 2 cloves garlic
- 1/2 tsp chili flakes more to taste
- 1/2 tsp turmeric
- 1/2 butternut squash cut in 1” cubes
- 1 small head broccoli florets
- 3/4 cup chickpeas
- 1/2 block tofu pressed and drained
- 3 cups baby spinach
- 1 bottle Good Food For Good Butter Chicken Sauce
- 1 can coconut milk
- olive oil
- sea salt and pepper
Instructions
- Heat 2 tbsp oil in pan, add onion.
- Add in garlic, chilli flakes, turmeric and cracked pepper. Sauté to combine.
- Add squash and cook for a few minutes. Add a splash of water to get things moving if it appears dry.
- Add broccoli and stir to coat spices.
- Add in tofu & jar of Butter Chicken. Mix everything together and cover with lid.
- Bring to a simmer and cook until butternut squash is fork tender.
- Add in cooked spaghetti squash and coat well. Add coconut milk, salt, pepper, more chili flakes. Cook for 5 more minutes and finally add in spinach.
- Check for seasoning and when ready to serve, scoop out filling to add to empty spaghetti squash shell. Garnish with green onion and parsley!
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