Spaghetti Squash Coconut Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spaghetti Squash Coconut Curry calories by ingredient
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Introduction

You can also make this curry with pumpkin. You can also make this curry with pumpkin.
Number of Servings: 6

Ingredients

    Spaghetti Squash, 1.5 lb
    Shallots, 10 small, finely sliced, lengthwise
    Garlic, 4 cloves, crushed
    Tumeric, 1/2 tsp
    Ginger, fresh, 1 1/2" chopped
    Lemongrass, 2 stalks, finely chopped
    Red Thai Curry Sauce, 1 Tbl
    Cashew Nuts, salted, 3 Tbl
    Peanut Oil, 4 Tbl (plus more for basting)
    Lemon Juice, .1 Tbl
    Coconut Milk, 1.75 cup
    Vegetable stock, 1 cup
    Sea salt

    Garnish with Fresh Cilantro and Bean Sprouts

Directions

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.

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