Spaghetti Squash Coconut Curry
- Number of Servings: 6
Ingredients
Spaghetti Squash, 1.5 lbShallots, 10 small, finely sliced, lengthwiseGarlic, 4 cloves, crushedTumeric, 1/2 tspGinger, fresh, 1 1/2" choppedLemongrass, 2 stalks, finely choppedRed Thai Curry Sauce, 1 TblCashew Nuts, salted, 3 TblPeanut Oil, 4 Tbl (plus more for basting)Lemon Juice, .1 TblCoconut Milk, 1.75 cupVegetable stock, 1 cupSea saltGarnish with Fresh Cilantro and Bean Sprouts
1. Brush squash with oil and salt, and bake in preheated oven at 375 degrees for 30-45 mins. Pull flesh into strings.
2. Place 4 shallots, the garlic, tumeric, ginger, lemongrass, Thai curry paste, and chashews in electric blender and process to a coarse paste.
3. Heat 2 Tbl of the oil in a skillet, add the paste, and saute until it darkens, adding a drop more oil if required. Add the lemon juice, squash, coconut milk, and stock and simmer 10 minutes, or until tender.
4. Heat remaining oil in a second skillet, add the remaining shallots and saute until crisp. Spread out on paper towel to drain. Sprinkle well with salt.
5. Divide squash between six bowls and serve topped with sauteed shallots, cilantro, and bean sprouts.
Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user KES304.
2. Place 4 shallots, the garlic, tumeric, ginger, lemongrass, Thai curry paste, and chashews in electric blender and process to a coarse paste.
3. Heat 2 Tbl of the oil in a skillet, add the paste, and saute until it darkens, adding a drop more oil if required. Add the lemon juice, squash, coconut milk, and stock and simmer 10 minutes, or until tender.
4. Heat remaining oil in a second skillet, add the remaining shallots and saute until crisp. Spread out on paper towel to drain. Sprinkle well with salt.
5. Divide squash between six bowls and serve topped with sauteed shallots, cilantro, and bean sprouts.
Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user KES304.
Nutritional Info Amount Per Serving
- Calories: 370.1
- Total Fat: 34.0 g
- Cholesterol: 1.2 mg
- Sodium: 204.0 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 1.1 g
- Protein: 5.8 g
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