Last week I promised that I would share yet another spaghetti squash recipe with you. Because really, can there be enough of them? I think not and I hope you agree. And why it took me so long to combine two of my current favorite foods: curries and spaghetti squash- I have no idea!
I am not one to be afraid by the word “curry” in a recipe description. Well, I take that back. I am not afraid of curry when it is a dish that I am making myself and can, thus, control the amount of heat in it. Now don’t get me wrong. I am no wimp when it comes to spice. I like spicy food just as much as the next guy girl- well, unless you do not like spice at all, that is. But I want to be able to enjoy my spicy food. I want to be able to eat it, taste the flavors, and savor it. And that is exactly what I did with this dish. But hey, if you are a wimp when it comes to heat, a runny nose never hurt anyone now did it? 😉 Plus, if you live in the Midwest like I do, you might actually welcome a bit of a runny nose in exchange for a warm and spicy meal. The weather this week is downright cold and brutal.
Curried Spaghetti Squash
Serves 2-3
Ingredients
olive oil cooking spray
1 large spaghetti squash
1 cup coconut milk
1 tsp vegetable soup base (I used Better Than Bouillon)
5 tsp green or red curry paste
1 tsp curry powder
1/2 tsp turmeric
1/8 tsp cayenne pepper (leave out if you want it less spicy)
fine sea salt, to taste
black pepper, to taste
1 14.5 oz can diced tomatoes, drained
1 TB cornstarch + 2 TB cold water, mixed together
Directions
1. Preheat oven to 425 degrees F. Line baking sheet with foil and spray with cooking spray. Carefully cut the top off of the spaghetti squash, cut it in half, and scoop out the seeds. Place the squash cut side down onto the baking sheet and roast for approximately 35 minutes. Let cool.
2. In a large skillet over medium heat, whisk together coconut milk, soup base, curry paste, and spices. Add tomatoes and heat for approximately 6 to 8 minutes,
3. Meanwhile, using a fork, scrape the spaghetti squash to resemble the shape of pasta. Add the squash to the skillet and cook for approximately 2 to 3 minutes, or until warm.
4. Lower the heat to medium-low and stir in the cornstarch and water mixture. Cook for an additional 3 to 5 minutes, or until the sauce has thickened to your liking. Add additional cornstarch + water if necessary.
And if you are a little afraid of the spice, pour yourself a glass of ice water or milk (almond for me!) and grab some tissues!
I have loved Indian food for awhile now (especially curries), and spaghetti squash and I have pretty much been BFFs for the past year or so. At first I was not sure how the two combined would be, but I was pleasantly surprised with this one. In fact, I am now quite certain that you cannot find a bad way to prepare spaghetti squash. Any suggestions for what I should try next?
What is your favorite way to prepare spaghetti squash?
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I love spaghetti squash. I could eat it every day. This looks great.
I could too! 😉
I sneak curry power into like 50% of the quick “just let me eat nowww” kind of meals I make at home. It’s just so tasty! this sounds amazing
It is definitely awesome! I love putting it on my popcorn, too! 😉
i like it simply baked with little tomato sauce..but i could definitely eat with curry.
You can never go wrong with tomato sauce! That is my plan for dinner tomorrow evening.
Love spaghetti squash and it’s been way too long. I need to pick some up this weekend!
You sure do! Especially before it is really out of season and ridiculously priced!
Great idea! I love curry but wouldn’t have thought to combine it with spag squash. My current favorite way to eat it is probably with pesto!
I haven’t tried it with pesto yet, but that sounds fantastic! Thanks for the heads up 🙂
Can you believe I have yet to try spaghetti squash? Came so close once! But the dratted thing was sprouting on the inside and it freaked me out. It’ll happen one day… I keep hearing great things about it.
Ahh, you NEED to try it!!! It is pretty darn tasty :). Let me know when you do!
Have you tried the jalapeno smokehouse almonds? They are not curry but they do have a kick to them. They are my new addiction.
I have not, but they sound amazing!! Thanks for the recommendation. I’ll definitely be checking those out.
Yum this looks so good! It has been way too long since I have had spaghetti squash.
One of my favourite ways is to stuff it with tomato paste and cheese, a recipe I saw from the blog I Heart Veggies, so good.
That sounds fantastic! Surprisingly, I have not tried stuffed spaghetti squash yet. I need to do that!
This looks super delicious- the curries, so definitely need to give the recipe a go!
Yes, you most definitely should!!