Curried Spaghetti Squash And Vegetables

Chef Marie

  • 2 ½ lbs. spaghetti squash
  • 2 teaspoons grape seed oil
  • 1 small onion (about 4 ounces), diced
  • 2 garlic cloves, minced
  • 2 tomatoes; peeled, seeded and diced
  • 2 teaspoons minced ginger
  • 1 teaspoon powdered red curry
  • 1 teaspoon honey
  • 1 tablespoon freshly minced basil
  • 1 tablespoon freshly minced cilantro
  • 1 tablespoon parsley
  • Salt and cayenne pepper to taste

    Preheat the oven to 375° F.

    Cut the spaghetti squash in half and place each half side down on a greased baking sheet.

    Bake for 30 minutes or until tender. Close to the end of cooking, heat the oil in a sauté pan.

    Add the onion and sauté till translucent. Add the garlic, tomatoes, ginger, red curry, honey, and mix well.

    Continue to cook for 2 minutes. Add the basil, cilantro, parsley, and season to taste. Cook for a minute.

    Remove the squash halves from the oven. Using a fork shred the squash halves and transfer to a serving platter.

    Top with the prepare vegetables and serve immediately.

    Comments: For a variance, you can add a little low-fat coconut milk, but keep in mind it will add calories. 

    Makes 4 servings