Red Curry Coconut Peanut Spaghetti Squash

I adore eating curries of all types.  Of course the best curries are those made entirely from scratch but sometimes that isn't an option.  What is great about this dish is it is fast, fun and easy to throw together.  You can make individual portions if you want to save some of the hearty squash for another application.  Just halve or quarter the ingredients and you are good to go.  It is a nice change up from having your curry over a traditional bed of Jasmine Rice and you get your pasta fix too, with less carbs.  This hearty dish is rich and satisfying and will have everyone swooning at it's complexity with such few ingredients.  Enjoy!

Red Curry Coconut Peanut Spaghetti Squash

1 Medium Spaghetti Squash

4 Tablespoons Red Curry Paste (Thai Kitchen, see photo)

2 Cans Coconut Milk

2 Tablespoons Coconut and Peanut Spread (Earth Balance, see photo)

1 Tablespoon Soy Sauce

Sambal (Chili Garlic Sauce), for garnish

Cilantro, for garnish

Cook Spaghetti Squash whole in oven on roasting pan for 1 hour at 400 degrees F or until tender, rotating once half way through.  Allow Squash to cool to touch. Slice in half long ways and scoop out slimy flesh and seeds.  Using a fork remove "Spaghetti" and put in a large bowl.  Over medium-low heat combine coconut milk, curry paste and coconut and peanut spread.  Whisk gently to combine.  Add squash to mixture and reduce heat to simmer, stir to combine and cook for 5-7 minutes.  Add soy sauce and remove from heat.  Serve immediately with garnish of sambal and chopped cilantro.  Allow unused portion to cool before refrigerating in a tightly sealed glass container.

Chef's note:  this dish stands on it's own but could certainly be varied by adding onions, carrots, peppers or your other vegetables of choice if desired.