Are you ready to embark on a culinary adventure that combines the vibrant flavors of Thai cuisine with the unique texture of spaghetti squash? This Red Curry Spaghetti Squash recipe is not just a meal; it's an experience! Imagine tender strands of squash enveloped in a creamy, aromatic coconut curry sauce, complemented by colorful bell peppers and crisp broccoli. Perfect for a cozy dinner or a delightful gathering, this dish is both healthy and satisfying. Get ready to impress your taste buds and your guests with this easy-to-follow recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 bell pepper, sliced
- 1 cup broccoli florets
- Salt to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds using a spoon.
- Drizzle the squash halves with a little olive oil and sprinkle with salt. Place cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 25-30 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is roasting, prepare the curry sauce. In a large skillet, heat a tablespoon of oil over medium heat.
- Add the red curry paste and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning.
- Pour in the coconut milk and whisk until the curry paste is fully incorporated and the sauce is smooth.
- Add sliced bell peppers and broccoli florets to the sauce. Simmer for 5-7 minutes until the vegetables are tender-crisp.
- Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands directly into the skillet with the curry sauce.
- Gently toss the squash strands in the sauce, ensuring they are well coated. Season with additional salt if needed.
- Serve hot, garnished with fresh cilantro or Thai basil leaves if desired. Optional: add protein like cooked chicken or tofu for a more substantial meal.
Tips
- Choosing the Right Squash: Look for a medium-sized spaghetti squash that feels heavy for its size. This ensures you get a good yield of those delicious spaghetti-like strands.
- Roasting Technique: For the best texture, make sure to roast the squash cut-side down. This helps it steam and cook evenly, resulting in tender flesh.
- Customize Your Veggies: Feel free to swap in your favorite vegetables! Zucchini, carrots, or snap peas can add even more color and nutrition to your curry.
- Adjusting Spice Levels: If you prefer a milder dish, start with less red curry paste and gradually add more to taste. You can always spice it up later!
- Protein Boost: For a heartier meal, consider adding cooked chicken, shrimp, or tofu to the curry sauce. It not only enhances the dish but also makes it more filling.
- Garnish for Freshness: Don’t skip the fresh herbs! A sprinkle of cilantro or Thai basil just before serving adds a burst of freshness and elevates the dish.
- Meal Prep Friendly: This dish can be made ahead of time. Simply reheat the curry sauce and toss it with the squash strands just before serving for a quick and easy meal.
Nutrition Facts
Calories: 208kcal
Carbohydrates: 13g
Protein: 3g
Fat: 18g
Saturated Fat: 15g
Cholesterol: 0mg
