Healthy Curried Spaghetti Squash

Total Time:
35 min
Prep:
10 min
Inactive:
5 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 medium spaghetti squash (about 2 3/4 pounds)
  • 1 tablespoon olive oil or unsalted butter
  • 2 teaspoons finely grated ginger
  • 1 teaspoon garam masala
  • 2 tablespoons lemon juice
  • 4 teaspoons honey
  • 1/4 teaspoon kosher salt, plus more for seasoning
  • 1/2 cup coarsely chopped cilantro leaves
Directions
  • Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.

  • Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.

  • Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.


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    This recipe is featured in:

    Fresh, Wholesome Side Dishes