Spaghetti Squash Coconut Curry

This spaghetti squash coconut curry is a delightful fusion of flavors, combining the unique texture of spaghetti squash with a rich and creamy coconut curry sauce. It's a satisfying and nutritious dish that is perfect for a cozy dinner. Enjoy the vibrant colors and aromatic spices that make this meal a standout!

This recipe is indian style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

• Core ingredients include ginger, salt, spinach, spaghetti squash.
• Follow all 8 steps in order for the intended texture and doneness.
• Ingredient quantities listed below are for 4 servings.

Ingredients

• 1 tbsp ginger (grated)
• 1 tsp salt
• 2 cups spinach (fresh)
• 1 medium spaghetti squash (halved and seeded)
• 1 tsp black pepper
• 1 can coconut milk (full-fat)
• 2 tbsp olive oil
• 2 tbsp curry powder
• 1 medium bell pepper (chopped)
• 3 cloves garlic (minced)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Place the halved spaghetti squash cut-side down on a baking sheet and roast for about 30 minutes, or until tender.
3. In a large skillet, heat the olive oil over medium heat and add the minced garlic and grated ginger, sautéing until fragrant.
4. Add the chopped bell pepper and cook for another 5 minutes until softened.
5. Stir in the curry powder, salt, and black pepper, cooking for an additional minute to release the spices' aroma.
6. Pour in the coconut milk and bring the mixture to a simmer, then add the fresh spinach and cook until wilted.
7. Once the spaghetti squash is cooked, use a fork to scrape the flesh into strands and add it to the skillet, mixing well with the curry sauce.
8. Serve hot, garnished with additional spices if desired.

Nutrition (per serving)

• Calories: 295
• Protein: 6 g
• Fat: 20 g
• Carbohydrates: 26 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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