Who doesn’t love a rich and flavorful dish? Spaghetti squash is a great alternative to a grain based pasta and while food shouldn’t always be about convenience, it can definitely help us stay on track during our busy weeks.
These bold flavors are some of my favorites. Enjoy this meat free option for dinner this week. Makes for a great leftover lunch as well.
I’d like to hear from you. Comment once you’ve tried this recipe and let me know what you think. This recipe makes 2 bowls.
- 1 spaghetti squash
- 1 tsp + 1 tsp olive oil separated
- salt and pepper
- 2 garlic cloves, minced
- 1 organic red pepper, chopped
- 1 organic green pepper, chopped
- 2 tbsp red curry paste
- 1/2 cup coconut cream
- 1 tbsp coconut liquid aminos
- 1 tsp salt
- 1 tsp pepper
- Shredded carrots
- Fresh cilantro
- Chopped cashews or almonds
Preheat oven to 400F. Cut squash lengthwise and remove the seeds. Oil the flesh and poke holes with a fork on the outside. Place facing down on a baking sheet and bake for 20-25 minutes or until squash is soft. Using a fork, scrape the insides to form “pasta”. Set aside on a plate. In a large skillet, heat oil and add garlic and peppers. Stir in red curry paste and coconut cream. Season with salt and pepper. Allow to simmer on low for 10 minutes then pour in liquid aminos. Using tongs, add your spaghetti squash “pasta” and coat in sauce. Place in 2 bowls and top with cilantro, nuts and carrots. Serve with chopsticks!