Curried Spaghetti Squash Recipes

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• With a sharp knife, carefully cut about four 1/2-inch slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet.
• Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallots, cilantro, salt, lemon zest and pepper to taste until well combined.
• Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Serve warm with the pine nuts scattered on top.

Steps:

• First, microwave the spaghetti squash for about 20 minutes and get the "noodles" ready.
• Place diced onion in a wok and add curry powder and cinnamon.
• Add a little water and cook until onions are translucent.
• Add tomatoes, corn, peas, and raisins and cook until sauce boils.
• Add the spaghetti squash noodles to the sauce until well mixed and coated with sauce.
• Time to cook the spaghetti squash is included in prep time.

Steps:

• Slice any squash in half, discard the seeds and cut into wedges. Brush all over with butter or oil and season the flesh with curry powder. Roast on a baking sheet at 400 until softened, about 30 minutes. Season with salt.

Steps:

• Preheat oven to 350 degrees.
• Bake whole squash 1 hour or until tender when pierced with fork.
• Remove from oven and allow to cool 5-10 minutes.
• halve lengthwise and remove seeds.
• With fork, pull out the spaghetti-like strands.
• Divide in half and place in 2 bowls.
• Set aside.
• Reduce oven temperature to 325 degrees.
• In small skillet, heat cumin seed over medium heat for 2 minutes, stirring constantly.
• Add curry powder.
• Heat 1 minute.
• Pour over half of the squash.
• Add yogurt, sour cream, brown sugar, mint, basil, and salt.
• Toss to combine.
• Mound mixture in center of oven-proof serving platter.
• Surround with remaining half of squash and garnish with toasted pecans.
• Sprinkle with pepper to taste.
• Bake until thoroughly heated, 10-12 minutes.
• Serve immediately.