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.

    Makes 4 servings
    Comments: For a variance, you can add a little low-fat coconut milk, but keep in mind it will add calories.
    Per Serving: 285 Cal (16% from Fat, 13% from Protein, 71% from Carb); 11 g Protein; 6 g Tot Fat; 1 g Sat Fat; 1 g Mono Fat; 58 g Carb; 8 g Fiber; 24 g Sugar; 152 mg Calcium; 6 mg Iron; 610 mg Sodium; 0 mg Cholesterol