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.
- 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
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.