HEALTHY CURRIED SPAGHETTI SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.
- Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.
- Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.
- Calories: 140 Fat: 5 grams Saturated Fat: 1 gram Protein: 2 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 0 grams Cholesterol: 0 milligrams Sodium: 170 milligrams
ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
- Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallots, cilantro, salt, lemon zest and pepper to taste until well combined.
- Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Serve warm with the pine nuts scattered on top.
SPAGHETTI SQUASH CURRY
Make and share this Spaghetti Squash Curry recipe from Food.com.
Provided by Queenofcamping
Categories Curries
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- First, microwave the spaghetti squash for about 20 minutes and get the "noodles" ready.
- Place diced onion in a wok and add curry powder and cinnamon.
- Add a little water and cook until onions are translucent.
- Add tomatoes, corn, peas, and raisins and cook until sauce boils.
- Add the spaghetti squash noodles to the sauce until well mixed and coated with sauce.
- Time to cook the spaghetti squash is included in prep time.
SPAGHETTI SQUASH CURRY
This is a very unique and delicious way to cook spaghetti squash. This recipe is from Colorado Collage.
Provided by Sisty Gin
Categories Vegetable
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Bake whole squash 1 hour or until tender when pierced with fork.
- Remove from oven and allow to cool 5-10 minutes.
- halve lengthwise and remove seeds.
- With fork, pull out the spaghetti-like strands.
- Divide in half and place in 2 bowls.
- Set aside.
- Reduce oven temperature to 325 degrees.
- In small skillet, heat cumin seed over medium heat for 2 minutes, stirring constantly.
- Add curry powder.
- Heat 1 minute.
- Pour over half of the squash.
- Add yogurt, sour cream, brown sugar, mint, basil, and salt.
- Toss to combine.
- Mound mixture in center of oven-proof serving platter.
- Surround with remaining half of squash and garnish with toasted pecans.
- Sprinkle with pepper to taste.
- Bake until thoroughly heated, 10-12 minutes.
- Serve immediately.
Nutrition Facts : Calories 165.2, Fat 12.3, SaturatedFat 4, Cholesterol 13.7, Sodium 428.3, Carbohydrate 12.5, Fiber 1.2, Sugar 6.7, Protein 3.4
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- Prep your spaghetti squash — Cut it in half, scrape out all the seeds and gunky pulp, and roast it face down in an oiled baking dish at 375 degrees for 40 minutes. Let cool.
- Scrape out the spaghetti squash with a fork, until you have a bowl full of cooked “squash pasta.”
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- Heat coconut oil in a large saucepan over medium heat. Add lemongrass, ginger, and garlic and cook for about 1 minute, stirring. Add curry paste and continue to cook for another minute. Add coconut milk and bring to a boil. Reduce heat to a simmer and add sugar, fish sauce, lime juice and lime zest. Cook, stirring occasionally, for 5-7 minutes.
- Remove from heat and pour sauce through a mesh strainer into a bowl to remove solids. Pour sauce back into the pot and return to a simmer.
- Mix together cornstarch and broth or water in a small bowl. Add mixture to the sauce as well as chickpeas and snap peas and continue to cook for 2-3 minutes, or until sauce has thickened and vegetables are warmed through. Taste sauce and adjust if necessary- if the sauce isn't salty enough, add more fish sauce; if it needs to be sweeter, add more sugar; if it needs a touch of brightness, add another squeeze of lime juice.
- Divide spaghetti squash among plates. Top with lemongrass curry sauce and garnish with red onion, peanuts, and cilantro leaves. Serve with lime wedges on the side.
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