Caribbean Curried Spaghetti Squash Recipe
4 to 6 servings
- 2 small or 1 large spaghetti squash
- 2 Tbsp. olive oil
- Salt & pepper to taste
- 1 large shallot, minced
- 2 Tbsp. Caribbean Curry Powder
- 1 (13.5 oz.) can coconut milk
- 2 Tbsp. Tomato Powder
- 2 cups vegetable broth
- 2 Tbsp. soy sauce (or tamari)
- 1 Tbsp. honey
- 1 (15 oz.) can garbanzo beans, drained and rinsed
- 1 cup fresh or frozen corn kernels (about 1 large cob)
- Juice of 1 or 2 limes
- For garnish: Fresh minced tomatoes, red onion, cilantro, and jalapeño
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Vegan: Replace honey with agave or sugar.
Gluten-free: Use tamari in place of soy sauce.
Place whole squash on a baking sheet in a cold oven. Preheat oven to 375 degrees; this will soften the squash skin, making it easier to cut. Once oven is preheated, remove squash, let it cool slightly, then halve lengthwise and remove seeds. Drizzle halves with 1 Tbsp. of the olive oil and sprinkle with salt & pepper. Place back on baking sheet, cut side down. Roast for about 30 min., or until a knife easily slides through the skin. Let cool slightly, then use a fork to shred the squash from each of the halves into spaghetti-like strands. Reserve roasted squash skins to use as “bowls” to serve the curried squash later.
While squash roasts, heat remaining 1 Tbsp. oil in a large, wide skillet over medium heat. Add shallot and cook 2 to 3 min. until softened. Stir in Caribbean Curry Powder and cook 1 more min., stirring. Add coconut milk and simmer for about 10 min., stirring occasionally, until the coconut milk reduces and thickens slightly. Whisk in tomato powder until smooth. Add broth, soy sauce, honey, garbanzo beans, and corn. Bring to a boil then reduce heat and simmer, uncovered, for about 15 min., stirring occasionally. Add shredded spaghetti squash and simmer for about 10 more min. Stir in lime juice and salt & pepper to taste. Spoon curried squash back into reserved squash skins to serve. Top with suggested garnishes.
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