- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 494.3
- Total Fat: 34.4 g
- Cholesterol: 0.0 mg
- Sodium: 675.6 mg
- Total Carbs: 35.5 g
- Dietary Fiber: 4.9 g
- Protein: 16.2 g
Yellow Curry Spagetti SquashSubmitted by: KEEPTRYING09
IntroductionGreat vegan yellow curry with spagetti squash. Great vegan yellow curry with spagetti squash.
Two large Spagetti Squash Baked
Two cans of coconut milk
About 20 basil leaves
1.5 Pounds of baby potatoes, quartered
4 cans of bamboo shoots
2 T of Tanini
2 Bottles of Kikkoman Thai Yellow Curry Sauce
2 Firm Tofu - cut in to cubes - deep fried
Bake the squash whole, put small wholes in the squash, 350 degrees for 110 minutes
Once the squash is cooked, open in half and take out the middle seeds - then with a fork or thongs take the strings of squash and put on a pan and put aside.
Deep fry to the tofu pieces and put on top of the squash.
Once potatoes are tender, add bamboo shoots - cook for an additional 2 minutes.
Then add the curry with all the veggies to the top of the spagetti squash and tofu
Enjoy with a cucumber/red onion salad!
Serving Size: Makes 10 hearty servings
Number of Servings: 10
Recipe submitted by SparkPeople user KEEPTRYING09.