Curried Spaghetti Squash
This spaghetti squash is slow cooked in creamy coconut milk and spices for an exotic, healthy side.
Prep
Dice the Squash
Cut the squash into 1 inch cubes.
- Medium Spaghetti Squash(peeled and seeds removed)1
Season the Coconut Milk
In a small mixing bowl, measure and combine the spices with the water and the coconut milk. Stir to combine and set aside.
- Kosher Salt2 tsps.
- Yellow Curry Powder1 ¼ tsps.
- Turmeric(ground)¼ tsp.
- Coconut Milk1 ¼ cups
- Lemon Zest½ tsp.
- Water¼ cup
Cooking Steps
1. Add the Oil while Preheating the Pot
Add the oil and preheat the pot to 425°F/218°C (high).
- Extra Virgin Olive Oil3 Tbsps.
2. Add and Roast the Squash
Roast the squash for 5 minutes, stirring frequently to build color on each piece.
- Spaghetti Squash(diced large)all
3. Add and Toast the Garlic
Reduce the temperature to 350°F/175°C (medium) and cook for 1 minute, stirring continuously until the garlic is fragrant.
- Garlic Clove(finely chopped)2
4. Add the Raisins and Spiced Coconut Milk
Stir until well incorporated and cover the pot with a tight fitting lid.
- Golden Raisins¼ cup
- Spiced Coconut Milkall
5. Cook the Squash
Reduce the temperature to 215°F/100°C (low) and simmer for 40 minutes. Occasionally remove the lid and stir the squash. Use a fork to pull apart the strands of squash.
6. Remove the Lid and Finish the Squash
Continue cooking at 215°F/100°C (low) to reduce any remaining liquid in the pot. This should take about 2 minutes, stirring occasionally. Once reduced, remove the pot from the heat.
7. Season the Squash
Stir in the chopped parsley and lemon juice.
- Parsley Leaves(finely chopped)1 tsp.
- Lemon Juice1 ¼ tsps.
8. Garnish and Serve
Finish the curried squash with diced green apple and toasted pine nuts. Serve immediately.
- Green Apple(diced small)¼ cup
- Toasted Pine Nuts¼ cup
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