Tandoori Spiced Chicken/Tofu with Garlic Spaghetti Squash

Directions

1. For the yogurt marinade: In a small bowl combine Farm Boy™ Organic Plain Greek Yogurt (or plant-based yogurt), Farm Boy™ Tandoori Seasoning, salt, and lime juice.
2. If using chicken: Place marinade and chicken in a mixing bowl or container and stir together to coat. Cover and refrigerate for 4 hours or overnight.
3. If using tofu: Place tofu slices on a platter and coat both sides generously with the marinade. Cover and refrigerate for 4 hours or overnight.
4. Preheat oven to 400°F and line 2 rimmed baking sheets with parchment paper.
5. Cut spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and pulp.
6. Drizzle both sides of squash with Extra Virgin Olive Oil, rub with garlic, and season with salt and pepper.
7. Place each half cut-side-down on a baking sheet, tucking the garlic cloves underneath to perfume while it roasts.
8. Drizzle the second baking sheet with Extra Virgin Olive Oil and arrange the chicken or tofu in a single layer.
9. Transfer both trays to oven and bake for 30 minutes, flipping chicken/tofu once at halfway point.
10. For the yogurt sauce: In a small bowl, combine remaining Farm Boy™ Organic Plain Greek Yogurt (or plant-based yogurt) and Farm Boy™ Sweet Mango Chutney. Refrigerate until serving.
11. Once roasted and slightly cool enough to handle, use a fork to scrape flesh of squash into spaghetti strings.
12. Transfer to serving dishes and top with the hot chicken/tofu.
13. Serve with yogurt sauce and Farm Boy™ Whole Wheat Roti.