Tandoori Spiced Chicken/Tofu with Garlic Spaghetti Squash

Directions

1. In a small bowl combine the yogurt, 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. If using tofu, place slices on a platter and coat both sides generously with the marinade. Whichever you’re using, cover and refrigerate 4 hours to overnight.
3. To get cooking cook, preheat oven to 400F and line 2 rimmed baking sheets with parchment paper.
4. Cut spaghetti squash in half lengthwise and use a spoon to scoop out the seeds and pulp – seeds can be saved for roasting as a snack if you’d like. Drizzle flash sides of squash with olive oil, rub with the whacked garlic cloves, and season with salt and pepper. Place each half cut-side-down on a baking sheet, tucking the garlic cloves underneath to perfume while it roasts.
5. Drizzle the second baking sheet with olive oil and arrange the chicken or tofu in a single layer.
6. Transfer both trays to preheated oven and bake 30 minutes, flipping chicken/tofu once at halfway point.
7. Meanwhile, in a small bowl stir to combine the remaining Greek or plant-based yogurt with the sweet mango chutney and refrigerate until serving time.
8. Once roasted and slightly cool enough to handle, use a fork to scrape flesh of squash into spaghetti strings. Transfer to serving dishes and top with the hot chicken/tofu, a little of the creamy mango sauce, and roti on the side.