Spaghetti Squash Curry
Transform your dinner routine with this vibrant Spaghetti Squash Curry, a wholesome, low-carb dish bursting with flavor and nutrition. This recipe pairs roasted spaghetti squash "noodles" with a creamy, spice-infused curry sauce made from aromatic garlic, ginger, and an alluring blend of curry powder, cumin, coriander, and garam masala. Enriched with coconut milk and simmered with spinach and juicy tomatoes, this dish delivers layers of rich, satisfying taste in every bite. Finished with fresh cilantro and zesty lime wedges, it's a perfect plant-based option that’s gluten-free, dairy-free, and brimming with antioxidants. Ready in just over an hour, this curry is ideal for serving on its own, or alongside warm naan or fluffy rice for an indulgent yet healthy meal experience.
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 tablespoon, fresh grated ginger
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 14-ounce can diced tomatoes
- 1 14-ounce can, full-fat coconut milk
- 1 cup vegetable broth
- 3 cups baby spinach
- 0.25 cup, chopped cilantro
- 1 sliced into wedges lime
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
Instructions
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash, and season with a pinch of salt and black pepper. Place the halves cut side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 40-45 minutes, or until the flesh is tender and easily shredded with a fork. Set aside to cool slightly.
While the squash is roasting, heat the remaining tablespoon of olive oil in a large pan or skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Mix in the curry powder, ground cumin, ground coriander, and garam masala. Toast the spices in the pan for 1 minute, stirring constantly.
Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir well to combine, and let the mixture simmer for 10 minutes, allowing the flavors to meld.
Stir in the baby spinach, allowing it to wilt into the curry sauce. Season with salt and black pepper to taste.
Use a fork to shred the spaghetti squash into strands. Add the squash to the curry, gently stirring to coat the strands in the sauce.
Simmer the curry for an additional 2-3 minutes, ensuring the squash is warmed through.
Garnish with chopped cilantro and serve with lime wedges on the side for a burst of freshness. Serve as-is or pair with naan bread or rice for a heartier meal.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 9.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2390 mg | 104% | |
| Total Carbohydrate | 87.1 g | 32% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 37.5 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1675 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
