Appetizers / Soups / Salads

Spaghetti Squash Coconut Curry is for Soup.

Spaghetti Squash Coconut Curry takes several minutes to prepare.

Spaghetti Squash Coconut Curry takes several minutes to cook.

Spaghetti Squash Coconut Curry makes 6 servings.

The ingredients for Spaghetti Squash Coconut Curry are:

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

Here is how you make Spaghetti Squash Coconut Curry:

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: 6Recipe submitted by SparkPeople user KES304.

The nutritional information for Spaghetti Squash Coconut Curry is:

• 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

Spaghetti Squash Coconut Curry is Indian cuisine.

The dietary needs meet for Spaghetti Squash Coconut Curry is Vegetarian