This year, Nick and I planted some spaghetti squash for the first time in our garden box. Big mistake! The squash plant requires A LOT of room to spread out and grow, similar to that of a pumpkin patch. Our only saving grace was that it was planted on the end row, so it could flow over the box. Just a bunch of noobs…
Despite the fact that we were short on space, the plant thrived and began to flower. The actual squash begins to grow underneath the female flower when it has been pollinated. It took pretty much the whole growing season for these baby’s to grow, but it was well worth the wait. The summer brought a lot of rain which really helped this crop reach maturity. In the end, we collected a total of 7 spaghetti squash!
With all that squash, I had to figure out different ways to use it in my cooking. Spaghetti squash is low in calories (about 31 cal per 1 cup) and is mild in flavor, so it’s a no-brainer to use it as a replacement for pasta. I wanted to do something different, though, while still keeping it healthy. Curry dishes are a great way to incorporate vegetables, especially for picky eaters. Squash was easily added to this recipe, camouflaged by the rich spices and flavors. Another variation of the recipe is to add a protein such as chicken.
Spaghetti Squash and Vegetable Curry On Rice
- 2 cups rice
- 1 tbsp butter or margarine
- 1 medium onion
- 1 thumb size piece of
- fresh ginger, grated
- 1 clove garlic, minced
- 1 small fresh red chile
- small bunch of fresh cilantro, chopped
- 1 red pepper, chopped
- 1 1/2 cups cauliflower, chopped
- 1 small spaghetti squash, cooked and shredded
- 1 x 540mL can chickpeas, drained and rinsed
- 1/2 cup tikka masala
- 1 tsp ground mustard
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 x 540mL can diced tomatoes
- 1 x 398mL can light coconut milk
- plain yogurt
- For the naan bread:
- 4 pieces naan bread
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Step 1 First, you will need to prepare the spaghetti squash. Pre-heat the oven to 400°F. CAREFULLY cut the squash lengthwise and scrape out all the guts (seeds, stringy bits..). Drizzle the squash with olive oil and S+P. Place cut side down on a baking sheet lined with foil (Easy clean up!). Bake for about 30-40 min.
- Step 2 While the squash is baking, chop up the remaining vegetables and drain/rinse the chickpeas. Measure out all your spices and set aside.
- Step 3 When the squash is done, let it cool for a few minutes, or until you are able to handle it with your hands. Using a fork, scrape out the squash into a separate dish.
- Step 4 Put a large deep pan on medium to medium-high heat and add the butter. Once melted, add the onion, ginger, garlic, cilantro and chile. Cook for several minutes until softened and golden.
- Step 5 Add the red pepper, cauliflower, squash, and chickpeas. Give the pan a really good stir and add the seasonings. Stir again until all vegetables are evenly coated. Add the tomatoes and coconut milk. Stir. Bring to a boil, cover, and turn heat down to a simmer for about 20-30 min. Stir occasionally. Keep an eye on the curry to make sure it is not drying out! Add a bit of water if necessary. The cauliflower should be cooked through.
- Step 6 Once the curry is simmering, get the rice going in your rice cooker, or in a pot, whatever your preferred method is.
- Step 7 When the curry is almost done, get the naan bread ready. Pre-heat oven to 400°F. Combine olive oil and minced garlic in a small container. Brush naan bread with the oil and garlic mixture. Place bread on a baking sheet lined with foil. Bake for about 15 min, or until golden.
- Step 8 Top the curry off with a drizzle of lemon and a scoop of yogurt!