Ingredients for Rasta Pasta In A Boat With A Cilantro Cream Sauce
- Spaghetti Squash
- 3 tablespoons olive oil
- Fresh Lime Juice
- Fresh Orange Juice
- Gingerroot
- Garlic Cloves
- Ground Cumin
- Red Chili Pepper
- Salt
- Pepper
- Boneless Skinless Chicken Breasts
- ½ medium onion (chopped)
- Sweet Red Pepper
- ½ cup chopped cherry tomatoes
- ½ cup sour cream
- ¼ cup milk
- ½ cup packed fresh cilantro leaves
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Rasta Pasta In A Boat With A Cilantro Cream Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Rasta Pasta In A Boat With A Cilantro Cream Sauce
- Cook 1 medium spaghetti squash (about 2 lbs) in a large pot of boiling salted water for 12-14 minutes, or until tender.
- Meanwhile, in a medium bowl, whisk together 2 tablespoons olive oil, 2 tablespoons lime juice, 1 tablespoon orange juice, 1 tablespoon grated fresh ginger, 2 cloves minced garlic, 1 teaspoon ground cumin, and ½ teaspoon chili powder.
- Season with salt and pepper to taste. Add 1 lb boneless, skinless chicken breasts (cut into 1-inch pieces) and toss to coat. Set aside.
- In a small bowl, prepare the cilantro cream sauce: blend ½ cup sour cream, ¼ cup milk, ½ cup packed fresh cilantro leaves, and 1 tablespoon lime juice. Season with salt and pepper to taste. Set aside.
- Carefully cut the cooked spaghetti squash in half lengthwise and scoop out the seeds. Let cool slightly.
- Using a fork, gently scrape the squash strands from the shell, creating 'boats'. Pat dry with paper towels.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Sauté ½ medium onion (chopped), 2 cloves minced garlic, and ½ red bell pepper (chopped) for 1-2 minutes until softened.
- Add the marinated chicken to the skillet and cook, stirring occasionally, until cooked through (about 5-7 minutes).
- Gently toss the cooked chicken and vegetables with the spaghetti squash strands.
- Fill the squash boats with the chicken and squash mixture. Alternatively, serve on plates.
- Optionally, broil for 2-3 minutes to lightly brown the top.
- Top generously with the cilantro cream sauce and sprinkle with ½ cup chopped cherry tomatoes.
- Serve immediately with crusty bread and your favorite wine.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
18g
Fat
32g
Carbs
12g
Recipe Categories (Choose a category and find related recipes!)
Recipe Tags (Choose a tag and find related recipes!)
30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Healthy Main Dish Pasta Vegetables Caribbean Easy Central American Dinner Party Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Pasta Rice And Grains Peppers Squash Tomatoes Taste Mood
