HEALTHY CURRIED SPAGHETTI SQUASH
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 8
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
ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER
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.
ROASTED SPAGHETTI SQUASH WITH CURRY-SHALLOT BUTTER RECIPE - (4.6/5)
Provided by á-177220
Number Of Ingredients 9
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.
BUTTERNUT SQUASH CURRY
Serve this butternut squash curry with rice.
Provided by Dan Denardo
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 5
Number Of Ingredients 10
Steps:
- Heat oil in a pot over medium heat. Add squash to the hot oil; cook and stir for 3 minutes. Add onion and curry paste; cook and stir for 4 minutes. Pour in vegetable broth, cover, and cook until squash is tender, about 20 minutes.
- Stir tomatoes, chickpeas, salt, and pepper into the pot and cook until heated through, about 4 minutes. Stir in Greek yogurt and coriander.
Nutrition Facts : Calories 253.7 calories, Carbohydrate 50.5 g, Cholesterol 1.7 mg, Fat 4.8 g, Fiber 9.6 g, Protein 7.2 g, SaturatedFat 0.9 g, Sodium 418.5 mg, Sugar 10.5 g
SPAGHETTI SQUASH CURRY
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
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.
SPAGHETTI SQUASH CURRY
This is a very unique and delicious way to cook spaghetti squash. This recipe is from Colorado Collage.
Provided by Sisty Gin
Categories Vegetable
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 165.2, Fat 12.3, SaturatedFat 4, Cholesterol 13.7, Sodium 428.3, Carbohydrate 12.5, Fiber 1.2, Sugar 6.7, Protein 3.4
CURRIED WINTER SOUP
A thick, delicious winter soup with the hearty rich flavors of squash, lentils and corn. Fragrant with bright spices like turmeric and cumin. This recipe makes for a thoroughly satisfying meal.
Provided by Sandy
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h30m
Yield 7
Number Of Ingredients 13
Steps:
- Place cut side of the squash down in a lightly oiled baking pan. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. Shred squash with a fork.
- In a large soup pot, saute onions and garlic in olive oil. Add curry powder, cumin, and turmeric. When onions are transparent, add stock and lentils and bring to a boil. Reduce to simmer and add chopped tomatoes and juice.
- If using brown rice, add the rice 10 minutes after adding the lentils, if using white rice, add rice after 25 minutes along with the can of corn. (Add the can of corn at the same time you add rice, white or brown).
- After 35 minutes, add the macaroni and spaghetti squash. Simmer until rice and pasta are cooked.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 28.6 g, Fat 3.6 g, Fiber 4.4 g, Protein 5.5 g, SaturatedFat 0.5 g, Sodium 571.7 mg, Sugar 4.6 g
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