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American
Spaghetti Squash with Curried Squash Sauce

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Light, thin spaghetti squash becomes “pasta” to serve as a bed for a scrumptious curried yellow squash purée. It’s a great golden first course or light entree. Make sure you take the time to pull the spaghetti squash apart lightly, to make it really fluffy.

Yield: 4 portions

Ingredients

  • 1 spaghetti squash (3 to 3½ pounds)
  • 2 tablespoons unsalted butter
  • 1 tablespoon curry powder
  • 1 yellow summer squash, cubed
  • 2 tablespoons snipped fresh chives
  • 2 tablespoons freshly grated Parmesan cheese

Directions

1. Cut the spaghetti squash in half and scrape out the seeds. Place the squash skin side up in a large saucepan, cover by 2 inches with water, and bring to a boil. Lower the heat, cover, and simmer for 20 minutes.

2. While the spaghetti squash is cooking, prepare the curried squash: Melt the butter in a skillet, and add the curry powder and yellow squash. Sauté over medium heat until cooked, about 10 to 15 minutes. Pass the mixture through a food mill into a warmed bowl. Add the chives, and keep warm.

3. Using a fork, scoop out the center of the spaghetti squash; it will form spaghetti-like strands. Top it with the curried squash, sprinkle with the Parmesan, and serve immediately.


© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on using one 3 lb spaghetti squash.

 

Nutritional Information

Nutrients per serving (% daily value)

179kcal (9%)
123mg (12%)
16mg (27%)
73mcg RAE (2%)
525mg
54mg
4g
1g
1g
26g
17mg (6%)
98mg (4%)
5g (23%)
9g (13%)
2mg (10%)
 

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