Info
- Course: Appetizer, Main Course, Side Dish
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 19 Times
Spaghetti Squash with Curried Squash Sauce
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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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