I'm a fan of Thai cuisine and its spicy flavors. I had never eaten spaghetti squash before our stay in the United States and while doing my shopping yesterday, I came across this squash: that's good, I'm trying to eat lighter to eliminate the excesses of the holidays. So I cooked it in two ways, but always with Thai inspirations: here, a Thai spaghetti squash curry but you will also find a recipe for spaghetti squash pad Thai . This light and naturally gluten-free recipe combines the sweetness of spaghetti squash with the exotic flavors of coconut milk, red curry and fresh herbs. Easy to prepare, it is suitable for both vegetarians and those who want to add proteins like shrimp or chicken. An ideal recipe for eating healthy and light while bringing a little touch of escape 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 at the bottom of the tank. Place the squash on the grill in the low position: 15 minutes in Pressure Hi then 15 minutes in "natural release"
Otherwise, you can cook it in the traditional oven or in the microwave:
In the microwave: Cut the squash in half and remove the seeds. Place the squash halves in a suitable dish, flesh side down. Put 1.5 cm of water at the bottom of the dish. Cook on high for 12 to 15 minutes, depending on the weight of your squash and the power of your microwave.
In a traditional oven: Preheat the oven to 200 degrees Celsius. Cut the squash in half and remove the seeds. Place the squash halves on the baking sheet covered with parchment paper, flesh side down, but oil the flesh a little to prevent it from drying out. Make a few holes in the skin with a knife and cook for around forty minutes.
Once the squash has cooled, scrape the inside with a fork to obtain strands, reminiscent of spaghetti.
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Step 2: Preparing the curry
- Heat the coconut oil in a large skillet or wok over medium heat.
- Add the shallot and garlic, and sauté until lightly browned.
- Stir in the red curry paste and fry for 1 to 2 minutes to release the aromas.
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Step 3: Add 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 using shrimp, chicken or tofu, add them at this step 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 cilantro.
- Add a squeeze of lime juice and sprinkle with zest.
Note
To vary the vegetables: Try with broccoli, red pepper or zucchini to personalize the recipe.
