Vegetarian

Yellow Curry Spagetti Squash is for Dinner.

Yellow Curry Spagetti Squash takes 30 minutes to prepare.

Yellow Curry Spagetti Squash takes 60 minutes to cook.

Yellow Curry Spagetti Squash makes 10 servings.

The ingredients for Yellow Curry Spagetti Squash are:

Two large Spagetti Squash Baked
Two cans of coconut milk
About 20 basil leaves
1.5 Pounds of baby potatoes, quartered
4 cans of bamboo shoots
2 T of Tanini
2 Bottles of Kikkoman Thai Yellow Curry Sauce
2 Firm Tofu - cut in to cubes - deep fried

Here is how you make Yellow Curry Spagetti Squash:

On a caserole, add the coconut milk, the thai yellow curry sauce, the potatoes, basil, and tahini until the potatoes are tender.Bake the squash whole, put small wholes in the squash, 350 degrees for 110 minutesOnce the squash is cooked, open in half and take out the middle seeds - then with a fork or thongs take the strings of squash and put on a pan and put aside.Deep fry to the tofu pieces and put on top of the squash.Once potatoes are tender, add bamboo shoots - cook for an additional 2 minutes.Then add the curry with all the veggies to the top of the spagetti squash and tofuEnjoy with a cucumber/red onion salad!Serving Size: Makes 10 hearty servingsNumber of Servings: 10Recipe submitted by SparkPeople user KEEPTRYING09.

The nutritional information for Yellow Curry Spagetti Squash is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 494.3

• Total Fat: 34.4 g
• Cholesterol: 0.0 mg
• Sodium: 675.6 mg
• Total Carbs: 35.5 g
• Dietary Fiber: 4.9 g
• Protein: 16.2 g

The dietary needs meet for Yellow Curry Spagetti Squash is Vegan