Spaghetti Squash with Coconut Curry and Mushrooms Sauce
spaghetti squash, coconut, curry, mushrooms, sauce, lunch, dinner, tomato.
This recipe was a breakthrough and it reflects a spark of creativity that I had one day while cooking lunch. I tried it and loved it. I then decided to prepare it for a family reunion, and the response was extremely positive, everyone was fascinated. Since then, it has been part of the menu in my kitchen. The best thing about this recipe is that its flavors are exquisite and it is 100% #vegan.
Ā I’m not completely sure if you can find this type of squash in your country or region, but if you don’t find it, you can replace it with any type of squash you like. This recipe serves two people.
EQUIPMENT
BAKING SHEET
SAUCEPAN
MEASURING CUPS AND SPOONS
KNIVES
SPATULA
SPAGHETTI SQUASH
Ingredients
{SPAGHETTI SQUASH}
1
{OLIVE OIL}
1 tbsp
{SALT AND PEPPER}
TO TASTE
PREPARATION
Preheat the oven to 180 C / 350 F. Cut the squash in half and remove all the seeds. Put the halves on the baking sheet, brush them with olive oil and add salt and pepper to taste. Bake for 40 minutes or until fork tender.
SAUCEĀ Ingredients
{COCONUT MILK}
ā CAN
{SPICES}
Ā½ TSP CURRY POWDER
Ā¼ TSP TURMERIC
ā
TSP CAYENNE PEPPER
{MUSHROOMS}
2 CUPS
{SALT AND PEPPER}
TO TASTE
{TOMATO}
1
PREPARATION
While your squash is in the oven, pour in a saucepan over medium-low heat the coconut milk, diced tomatoes, cayenne pepper, curry, turmeric, salt, and pepper. I advise you to add the condiments little by little and to taste them as they are strong flavors and we don’t all like them in the same amount. Feel free to add the amounts that you like and write them down for future cooks ;). Stir the preparation every 5 minutes with a spatula and let it simmer. The idea is that while your spaghetti squash is in the oven, you are preparing the sauce. When your squash is ready and you take it out from the oven, add the mushrooms to your coconut curry sauce, and let it cook for one more minute before turning off the heat.
ASSEMBLY
Ingredients
{PINE NUTS}
1 TBSP (OR WHATEVER NUTS YOU LIKE OR HAVE AT HOME)
{PARMESAN CHEESE}
(IF YOU WANT YOUR PREPARATION TO BE VEGAN, SKIP IT)
- Put one of the spaghetti squash halves on a plate and add the coconut curry and mushroom sauce in the center, finally add the pine nuts and parmesan cheese on top.
- Shred the spaghettis out of the squash, mix, and enjoy!
