This spaghetti squash is slow cooked in creamy coconut milk and spices for an exotic, healthy side.
Cut the squash into 1 inch cubes.
In a small mixing bowl, measure and combine the spices with the water and the coconut milk. Stir to combine and set aside.
Add the oil and preheat the pot to 425°F/218°C (high).
Roast the squash for 5 minutes, stirring frequently to build color on each piece.
Reduce the temperature to 350°F/175°C (medium) and cook for 1 minute, stirring continuously until the garlic is fragrant.
Stir until well incorporated and cover the pot with a tight fitting lid.
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.
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.
Stir in the chopped parsley and lemon juice.
Finish the curried squash with diced green apple and toasted pine nuts. Serve immediately.
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