Thai Curry Spaghetti Squash Recipes

VEGETARIAN THAI PEANUT RED CURRY SPAGHETTI SQUASH

Steps:

• Preheat oven to 400°F. Carefully cut your spaghetti squash in half with a large, sharp knife. Remove seeds and stringy guts, and brush the cut sides of the squash with 1 tablespoon of olive oil. Season generously with Kosher salt and freshly ground black pepper. Place spaghetti squash, cut side down, on an aluminum-lined baking sheet and roast until tender, about 45-60 minutes.
• To test if your squash is done, scrap the flesh with a fork. If the strands come off easily, it's done. Let the cooked spaghetti squash cool for about 5 minutes, then scrape all the flesh into a beautiful pile of spaghetti strands. Taste and season with some more Kosher salt and pepper if needed.
• Heat remaining 2 tablespoons of olive oil in a large skillet or wok over medium-high heat. Cook pineapple, carrots, red bell pepper, and shallots for about 3-4 minutes, until softened but still with some crunch. Season with Kosher salt and freshly ground pepper. Add spinach and desired amount of Thai Peanut Red Curry Sauce and cook for 1 additional minute, or until spinach is wilted.
• Divide spaghetti squash among 4 bowls. Top with vegetable curry and garnish with scallions and chopped peanuts.

THAI CURRY SPAGHETTI SQUASH

Steps:

• Heat oil with red pepper in a large nonstick skillet, cook onion and garlic for a few minutes until soft. Add London Broil pieces and veggies to pan and saute. Add 1 or 2 TB curry paste to meat and veggies and mix together. Add a few splashes (about 2-3 tsp) of fish sauce and brown sugar to pan. Mix together, then add a can of coconut milk (and some water if necessary). Simmer a few minutes or until your meat is tender. Add fresh squeezed lime juice, cut scallions and chopped cilantro. Serve over spaghetti squash.

SPAGHETTI SQUASH PAD THAI

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Place spaghetti squash, cut-side up, on a baking sheet.
• Bake in the preheated oven until squash is tender, 30 to 45 minutes. Shred squash meat using a fork and discard the peel.
• Combine chicken broth, peanut butter, chile-garlic sauce, fish sauce, soy sauce, rice vinegar, oyster sauce, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk water and cornstarch together in a bowl until smooth; add to broth mixture and continue boiling until sauce thickens, 5 to 10 minutes. Reduce heat to low and simmer sauce.
• Heat olive oil in a large skillet over medium-high heat; saute broccoli slaw, zucchini, red bell pepper, green onion, cilantro, and shredded spaghetti squash until tender, about 10 minutes. Add chicken and sauce to squash mixture; cook and stir until heated through, 3 to 5 minutes.

THAI INSPIRED BUTTERNUT SQUASH CURRY

Steps:

• In a 12" skillet heat olive oil over medium heat. Add shallots and garlic and saute until shallots are translucent. Be careful to NOT burn the garlic.
• Add 1/2 the can of coconut milk and bring to a boil. Boil for 3 minutes.
• Add curry paste to the coconut milk in the skillet. For milder sauce use 2 teaspoons of the paste. For hotter use 1 tbsp or more.
• Once the paste incorporates into the coconut milk add the remaining 1/2 can of coconut milk and the broth. Season with salt and pepper. Stir well.
• Add the cauliflower to the skillet. Bring the mixture to a boil and then lower the heat and simmer for 10 minutes.
• Add the squash and the zucchini to the pan and return to a boil. Lower the heat again to a simmer and cook until all the vegetables are tender for about 15-20 minutes longer.
• Be sure to stir the mixture periodically. If you find that the vegetables are not cooking fast enough, cover the pan in the last 10 minutes.
• Taste and adjust season accordingly.
• Serve over rice.

SPAGHETTI SQUASH CURRY

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.