Spicy Spaghetti Squash With Chicken

Using a sharp knife cut the spaghetti squash into two halves and discard the seeds. Place the squash on a baking sheet facing up. 
Drizzle 1 teaspoon oil and brush it evenly. Sprinkle two pinches of salt and black pepper. Bake for 30 to 45 minutes until tender.

Meanwhile heat the remaining olive oil in a cooking pot at medium heat. Add the sliced onions and sauté until golden brown. Cut the chicken breast/thigh meat into small pieces or you may also mince it.

Add the cut or minced chicken to the onions and sauté until the released juices evaporate. Next add the ginger, garlic and stir for a few minutes.

Then add the chili powder or jalapeno, turmeric, curry powder, yogurt and salt as per taste. Stir and let simmer for a few minutes.

While the chicken is simmering, cook vermicelli to al dente stage following the package instructions. Make sure to use the right amount of water and salt as suggested on the package for 1/3 lb of vermicelli. It should yield about 2 cups cooked vermicelli.

When the spaghetti squash is fully baked take it out of the oven and allow it to cool. Using a fork scrape inside of the squash to obtain noodle like strands. Reserve 2 cups for this recipe and save the remaining for any other use.

Now check the chicken and be sure that it is cooked well. The mixture should not be too wet or runny at this point. Finally add the cilantro, mint and lemon juice as per taste.

Check the vermicelli, spaghetti squash, chicken for seasonings, salt, pepper, lemon juice and adjust as per taste. 

Layer the vermicelli, spaghetti squash and chicken or mix it all together gently and serve it on a platter. 
Scatter roasted cashew halves, chopped cilantro and shredded carrots on the spaghetti squash with chicken . You may serve a yogurt salad on the side.