Description

A super healthy and delicious twist on green curry noodles. Prep the squash ahead of time to make this a weeknight-friendly dinner.

Ingredients

Scale

2 small spaghetti squash
2 tablespoons neutral oil, divided
1 small onion, diced
4 garlic cloves, grated
2-inches ginger, grated
3 tablespoons green curry paste
1 can full-fat coconut milk
1/2 cup water or vegetable stock
1 cup frozen peas and carrots
2 cups baby spinach
1 teaspoon soy sauce or coconut aminos
2 teaspoons rice vinegar
1 teaspoon sugar (optional)

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Instructions

Preheat oven to 400.
Carefully cut each spaghetti squash in half width-wise so you have two little bowls. Cut a tiny bit off each end as well so they each stand up perfectly. Scoop out all the seeds and stringy stuff.
Drizzle squash with 1 tablespoon of oil and sprinkle with salt and pepper. Arrange cut side down on a foil-lined baking sheet and roast for 45 minutes to an hour or until squash is tender.
While squash roasts, heat remaining oil in a medium-sized pot over medium heat. Add 1 small diced onion and saute for about 5 minutes or until onion starts to turn a light brown.
Add 4 cloves grated garlic, 2-inche grated ginger and 3 tablespoons curry paste and cook, stirring constantly, for another 2 minutes. You want the paste to deepen in color.
Pour in 1 can coconut milk and 1/2 cup water/vegetable stock and stir to combine. Bring to a boil, reduce heat and let simmer for 5 minutes.
Add 1 cup frozen peas and carrots and 2 cups roughly chopped baby spinach and let cook for another minute to warm through.
Turn off heat and add 1 teaspoon soy sauce, 2 teaspoons rice vinegar and 1 teaspoon sugar. Cover and set aside.
Once squash is done roasting, let cool for a few minutes and then use a fork to create "spaghetti strands."
To serve, you can do one of two things:
1. Add all the squash strands to curry and mix to combine. Divide among all the "bowls" and enjoy!
2. Keep strands in squash and pour curry over. Let sit for a minute to allow the curry to soak in a bit (to make it easier to eat).

Notes

You can prep the squash ahead of time and keep in the fridge until ready to eat. Just warm it up in a 350 degree oven while you make the curry and proceed with the recipe as normal! Doing this makes it PERFECT for meal prep and means you'll have dinner on the table in like 20 minutes.

Prep Time: 10 minutes
Cook Time: 1 hour