Healthy Curried Spaghetti Squash Food

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HEALTHY CURRIED SPAGHETTI SQUASH



Healthy Curried Spaghetti Squash image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium spaghetti squash (about 2 3/4 pounds)
1 tablespoon olive oil or unsalted butter
2 teaspoons finely grated ginger
1 teaspoon garam masala
2 tablespoons lemon juice
4 teaspoons honey
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup coarsely chopped cilantro leaves

Steps:

  • Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.
  • Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.
  • Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.

Nutrition Facts : Calories 140 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 170 milligrams, Carbohydrate 26 grams, Fiber 0 grams, Protein 2 grams, Sugar 6 grams

HEALTHY CURRIED SPAGHETTI SQUASH



Healthy Curried Spaghetti Squash image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium spaghetti squash (about 2 3/4 pounds)
1 tablespoon olive oil or unsalted butter
2 teaspoons finely grated ginger
1 teaspoon garam masala
2 tablespoons lemon juice
4 teaspoons honey
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup coarsely chopped cilantro leaves

Steps:

  • Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.
  • Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.
  • Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.
  • Calories: 140 Fat: 5 grams Saturated Fat: 1 gram Protein: 2 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 0 grams Cholesterol: 0 milligrams Sodium: 170 milligrams

SPAGHETTI SQUASH CURRY



Spaghetti Squash Curry image

Make and share this Spaghetti Squash Curry recipe from Food.com.

Provided by Queenofcamping

Categories     Curries

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 spaghetti squash
1 onion, diced
1 tablespoon curry powder
1 teaspoon cinnamon
1 (28 ounce) can crushed tomatoes
1 lb peas
1 lb corn
1 cup raisins

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.

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