Spaghetti Squash with Curried Squash Sauce

Updated February 23, 2016
This image courtesy of Joseph DeLeo

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.

4 portions



Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course, side dish

Dietary Considerationdiabetic, egg-free, gluten-free, halal, high fiber, kosher, low carb, low-fat, peanut free, soy free, tree nut free, vegetarian


Taste and Texturebuttery, cheesy, herby, savory, spiced

Type of Dishvegetable


  • 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


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.

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.

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.



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