Spaghetti Squash with Curried Squash Sauce
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.
Total Timeunder 30 minutes
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.
1989 Julee Rosso and Sheila Lukins