Yellow Curry Spaghetti Squash

$- 1 medium spaghetti squash - 1 tablespoon coconut oil - 1 yellow onion, diced - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons yellow curry powder - 1 can (400ml) coconut milk - 1 cup vegetable broth - 1 red bell pepper, sliced - 1 cup sugar snap peas - 1 tablespoon soy sauce (or tamari for gluten-free) - Salt and pepper, to taste - Fresh cilantro, for garnish I love using spaghetti squash because it offers a fun, low-carb base for meals. The first step is to roast the squash. This brings out its natural sweetness. The coconut oil adds a rich flavor while sautéing the onion, garlic, and ginger. These three ingredients form a great flavor base for your curry. The yellow curry powder is key. It adds warmth and depth to the dish. I always use fresh coconut milk for a creamy texture. It pairs perfectly with the vegetable broth, making a smooth sauce. The red bell pepper and sugar snap peas add color and crunch. They cook quickly, keeping their vibrant look. For seasoning, I use soy sauce or tamari. This gives it a savory kick. Finally, fresh cilantro brightens the dish and adds a pop of color. You can find the full recipe in the earlier section. - Preheat oven to 400°F (200°C). - Cut the spaghetti squash in half and scoop out seeds. - Drizzle with olive oil and sprinkle with salt and pepper. - Place cut side down on a lined baking sheet and roast. Roasting the squash takes about 40 minutes. You want it soft enough to shred easily. Once it’s done, let it cool a bit before you scrape out the strands. This squash will be your pasta base! - Heat coconut oil in a skillet over medium heat. - Sauté diced onion until translucent. - Add garlic and ginger; cook until fragrant. - Stir in yellow curry powder; toast slightly. This step builds the flavor. I love how the onion softens and mingles with garlic and ginger. It smells fantastic! The yellow curry powder gives the dish its warm color and rich taste. - Pour in coconut milk and vegetable broth. - Simmer the mixture. - Add bell pepper and sugar snap peas; cook until tender. - Stir in soy sauce and season with salt and pepper. Bring it all to a gentle simmer. The coconut milk makes it creamy while the broth adds depth. Toss in your veggies and let them soften while keeping their bright colors. - Scrape roasted squash into spaghetti-like strands. - Ladle curry sauce over strands. - Garnish with fresh cilantro. This is where it comes together! The squash strands act like noodles. Pour that delicious curry sauce over the top, and finish with fresh cilantro. It’s a feast for the eyes and the taste buds! For the full recipe, check out the section above. - Ensure the squash is tender before removing from the oven. - Adjust the spice level by varying the curry powder amount. - Use fresh vegetables for vibrant color and flavor. I find that a fork is your best friend when checking the squash. When it feels soft, it’s ready. If you like more heat, add extra curry powder. Start with a little, then taste before adding more. Fresh vegetables not only taste better but also make your dish look bright. Use colorful bell peppers or peas for the best results. - Serve with rice or quinoa for added texture. - Top with roasted peanuts or cashews for crunch. - Pair with a side salad for a complete meal. I love to serve my yellow curry spaghetti squash with fluffy rice. It gives a nice bite that balances the soft squash. Roasted nuts add a satisfying crunch that makes each bite special. A fresh salad on the side makes the meal light and fresh. You can even drizzle a little lime juice on the salad for a zing! For the full recipe, don’t forget to check the detailed steps above! {{image_2}} You can make this dish vegetarian easily. Substitute vegetable broth with chickpea or lentil broth. This adds protein and flavor. You can also add more veggies. Carrots or zucchini work well. They add color and crunch. Want to add more protein? Incorporate cooked chicken, tofu, or shrimp. These options make the dish heartier. Adjust cooking times as needed. You want the protein cooked through but not overdone. To change the flavor, try different types of curry paste. Each type offers a unique taste. For a citrus twist, add lime juice or zest. This brightens the dish and enhances the curry flavor. After enjoying your yellow curry spaghetti squash, store any leftovers in an airtight container. This keeps them fresh for up to 3 days in the fridge. When you're ready to eat again, reheat the curry gently on the stove or in the microwave. This helps retain its flavor and texture. If you want to save some for later, freeze the curry sauce separately. It stays good for up to 2 months. Just make sure to let it cool before freezing. Avoid freezing the spaghetti squash, as its texture may change when thawed. This can make it mushy and less enjoyable. Enjoy the fresh taste when you can! You can find the full recipe above to recreate this dish anytime. Yes, by using tamari instead of soy sauce. Tamari is a great gluten-free option. It has a similar taste and works well in this recipe. The flesh should be tender and easily shredded with a fork. You want it to have a nice, soft texture. If it feels hard, give it more time in the oven. Yes, but cooking times may vary based on the squash type. Acorn or butternut squash can work. Just check for doneness by testing with a fork. Each serving has about 250 calories. It contains 10 grams of fat and 35 grams of carbs. This dish is filling and healthy, with many vitamins from the veggies. Yellow curry comes from Thailand. It blends spices like turmeric, cumin, and coriander. Each region adds its twist, making it unique and diverse. You can find variations in many Asian cuisines. This recipe showcases a simple, tasty dish using spaghetti squash and curry sauce. You learned how to prepare and combine fresh ingredients for a healthy meal. Remember to adjust spices to fit your taste and explore variations for more flair. You can store leftovers in the fridge or freeze the sauce for later. Cooking can be fun and creative, so don’t be afraid to experiment with your ingredients. Enjoy your time in the kitchen making this delightful dish!$

Yellow Curry Spaghetti Squash

Discover a delicious twist on dinner with this Yellow Curry Spaghetti Squash recipe! It's a perfect blend of flavors with roasted spaghetti squash, creamy coconut milk, and vibrant veggies, all seasoned with warming yellow curry. This easy dish is not only healthy but also a beautiful way to impress your family or guests. Click to explore this mouthwatering recipe and elevate your next meal!

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Ingredients Method

Ingredients

1 medium spaghetti squash

1 tablespoon coconut oil

1 yellow onion, diced

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

2 tablespoons yellow curry powder

1 can (400ml) coconut milk

1 cup vegetable broth

1 red bell pepper, sliced

1 cup sugar snap peas

1 tablespoon soy sauce (or tamari for gluten-free)

Salt and pepper, to taste

Fresh cilantro, for garnish

Method

Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place the halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 40 minutes, or until the flesh is tender and easily shredded with a fork.

While the squash is roasting, heat coconut oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

Add the minced garlic and grated ginger to the skillet and sauté for another minute until fragrant.

Stir in the yellow curry powder, allowing it to toast slightly for about 30 seconds.

Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.

Add the sliced red bell pepper and sugar snap peas to the curry sauce, cooking for an additional 5-7 minutes until the vegetables are tender but still vibrant. Stir in the soy sauce and season with salt and pepper to taste.

Once the spaghetti squash is ready, use a fork to scrape the flesh into spaghetti-like strands. Transfer it to serving plates or bowls.

Ladle the yellow curry sauce over the spaghetti squash strands and garnish with fresh cilantro.

Prep Time, Total Time, Servings: 15 mins | 55 mins | Serves 4