I'm a big fan of Thai cuisine and its spicy flavors. I'd never eaten spaghetti squash before our trip to the United States, and while grocery shopping yesterday, I stumbled upon this squash: perfect timing, as I'm trying to eat lighter to work off the holiday indulgences. So I cooked it two ways, both with Thai inspiration: here's a Thai spaghetti squash curry , and you'll also find a spaghetti squash pad thai . This light and naturally gluten-free recipe combines the sweetness of spaghetti squash with the exotic aromas of coconut milk, red curry, and fresh herbs. Easy to prepare, it's suitable for vegetarians as well as those who want to add protein like shrimp or chicken. An ideal recipe for eating healthy and light while bringing a touch of the exotic to your table.
Ingredients
Preparation
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Step 1: Cooking the spaghetti squash
I cooked it whole in my Ninja Foodi: a glass of water in the bottom of the pot. Place the squash on the rack in the lower position: 15 minutes on Pressure Hi then 15 minutes on "natural release"
Alternatively, you can cook it in a conventional oven or in the microwave:
Microwave: Cut the squash in half and remove the seeds. Place the squash halves in a microwave-safe dish, cut-side down. Add 1.5 cm of water to the bottom of the dish. Cook on full power for 12 to 15 minutes, depending on the weight of your squash and the power of your microwave.
In a conventional oven: Preheat the oven to 200 degrees Celsius (390 degrees Fahrenheit). Cut the squash in half and remove the seeds. Place the squash halves on a baking sheet lined with parchment paper, cut-side down, but lightly oil the flesh to prevent it from drying out. Make a few holes in the skin with a knife and bake for about 40 minutes.
Once the squash has cooled, scrape the inside with a fork to obtain strands, resembling spaghetti.
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Step 2: Preparing the curry
- Heat the coconut oil in a large frying pan or wok over medium heat.
- Add the shallot and garlic, and sauté until lightly browned.
- Stir in the red curry paste and cook for 1 to 2 minutes to release the aromas.
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Step 3: Add the vegetables and coconut milk
- Pour the coconut milk into the pan and mix well with the curry paste.
- Add the tamari sauce and coconut sugar. Season with a pinch of salt and pepper.
- Stir in the julienned carrots and snow peas, and simmer for about 5 to 7 minutes until the vegetables are tender
- If you are using shrimp, chicken, or tofu, add them at this stage and simmer until cooked through
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Step 4: Assemble and serve
- Add the spaghetti squash strands to the curry and mix to coat them well with the sauce.
- Serve hot in bowls, garnished with Thai basil or fresh coriander.
- Add a squeeze of lime juice and sprinkle with zest.
Note
To vary the vegetables: Try with broccoli, red pepper or courgettes to personalize the recipe.
