Coconut Curry Spaghetti Squash Recipe


Coconut Curry Spaghetti SquashRecipe by Chef Heidi Fink Prep time 10 mins Cook time 45 mins Ready in 55 mins Yield Serves 6 to 8 as a side dish An easy, nutritious side dish that packs a flavour punch! Ingredients 1 spaghetti squash 15 ml (1 Tb) minced garlic 15 ml (1 Tb) minced ginger 15 ml (1 Tb) minced stems from cilantro 30 ml (2 Tb) Thai red curry paste 15 ml (1 Tb) vegetable oil 400 ml (1 can) coconut milk 5 ml (1 tsp) salt, or more, to taste 10 ml (2 tsp) light brown sugar 1 red bell pepper, seeded & sliced thin (optional) Cilantro and lime wedges for garnish Directions Preheat oven to 350 F. Line a baking sheet with parchment paper. Cut spaghetti squash in half. Use a metal spoon to scoop out and discard the seeds and membranes. Place the squash cut side down on the parchment-lined tray and place in the oven. Bake for 45 minutes. In a sauté pan over medium heat, heat the oil, then add the prepared garlic, ginger, cilantro stems and curry paste. Sauté until fragrant, about 30 seconds. Add 2 to 3 tablespoons ONLY of the coconut milk and continue to cook & stir until the coconut milk splits and the curry paste and aromatics smell very fragrant and delicious. Add the rest of the can of coconut milk, along with the salt and the sugar. Reduce heat to low and simmer 5 minutes. Add the sliced red pepper, if desired, and simmer two minutes more. If this sauce is finished before the squash is ready to come out of the oven, remove the sauce from the heat for the time being. When the squash has baked, remove it from the oven and turn the squash cut side up. Let cool slightly, then use a spoon to scoop all the cooked squash into the coconut curry sauce. Return to the heat and simmer gently for 5 minutes, stirring frequently, to meld flavours. Taste to adjust seasonings: add more salt, if necessary, and a squeeze of lime juice, if desired. Serve immediately, topped with chopped fresh cilantro. Refrigerate leftovers up to 4 days.

Directions

Preheat oven to 350 F. Line a baking sheet with parchment paper.

Cut spaghetti squash in half. Use a metal spoon to scoop out and discard the seeds and membranes. Place the squash cut side down on the parchment-lined tray and place in the oven. Bake for 45 minutes.

In a sauté pan over medium heat, heat the oil, then add the prepared garlic, ginger, cilantro stems and curry paste. Sauté until fragrant, about 30 seconds. Add 2 to 3 tablespoons ONLY of the coconut milk and continue to cook & stir until the coconut milk splits and the curry paste and aromatics smell very fragrant and delicious.

Add the rest of the can of coconut milk, along with the salt and the sugar. Reduce heat to low and simmer 5 minutes. Add the sliced red pepper, if desired, and simmer two minutes more. If this sauce is finished before the squash is ready to come out of the oven, remove the sauce from the heat for the time being.

When the squash has baked, remove it from the oven and turn the squash cut side up. Let cool slightly, then use a spoon to scoop all the cooked squash into the coconut curry sauce. Return to the heat and simmer gently for 5 minutes, stirring frequently, to meld flavours. Taste to adjust seasonings: add more salt, if necessary, and a squeeze of lime juice, if desired.

Serve immediately, topped with chopped fresh cilantro. Refrigerate leftovers up to 4 days.

Coconut Curry Spaghetti SquashRecipe by Chef Heidi Fink

Ingredients

Directions