Give spaghetti squash amazing flavor with this easy weeknight meal recipe.



This is a fun recipe to try with different curry-inspired seasonings. It’s delicious with Vindaloo, Southern Spain Pinchito Spice, or Zanzibar Curry Powder. To make it vegan, use a dairy-free butter or replace butter with olive oil.


In a medium saucepan, melt butter with olive oil over medium heat. Add seasoning of choice and cook until slightly fragrant, about 1 min. Add onion and tomatoes. Use a wooden spoon to mash whole tomatoes against the side of the pan to crush slightly. Reduce heat and let sauce simmer for 1 hour, stirring occasionally and continuing to mash any large pieces of tomato. Remove onions before serving sauce.

Meanwhile, preheat oven to 375 degrees. Place whole squash in oven while oven preheats; this will soften the skin slightly, making it easier to cut half. Once oven is preheated, carefully remove squash. Halve lengthwise and remove seeds. Place the two halves on a baking sheet cut side down. Roast for 35 min. then remove squash from oven and let it cool slightly. Use forks to shred each half of the squash flesh into spaghetti-like strands.

Use the roasted squash skins as “bowls” to serve the shredded squash, or transfer to bowls. Top with tomato sauce, grated cheese to taste, and fresh basil sliced into long thin strips.


2 to 4 servings

Thanks To

Stephanie Bullen, Savory Spice Franchising Team

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Savory Spice Shop Ingredients
Caribbean All-Purpose Curry Powder 1 oz bag $2.70
Gold Coast Tropical Poultry Rub 1 oz bag $2.30



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