Roasted Spaghetti Squash with Curry-Shallot Butter

Some people turn their noses up at the flavor of curry, but I think they just haven't had good curry. Another food besides curry that I love? Spaghetti squash. Did you know that a cup of spaghetti squash has only 42 calories? Hello, it's bikini season and I can eat mass quantities.
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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 20 min
  • Yield: 4 to 6 servings
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1 spaghetti squash, about 2 1/2 pounds (1.2 kg)

4 tablespoons (1/2 stick/55 g) unsalted butter, at room temperature 

2 teaspoons mild curry powder 

2 teaspoons minced shallot 

1 to 2 teaspoons minced fresh cilantro 

Finely grated zest of 1/2 lemon 

1/2 teaspoon kosher salt, plus more if needed 

Freshly ground black pepper 

1/3 cup (40 g) toasted pine nuts 


  1. Preheat the oven to 400 degrees F (205 degrees C).
  2. Line a baking sheet with parchment paper. 
  3. With a sharp knife, carefully cut about four 1/2-inch (12-mm) slits in the squash to allow steam to escape while it cooks. Put the squash on the prepared baking sheet and roast for about 1 1/2 hours. Let the squash cool for about 20 minutes on the baking sheet. 
  4. Meanwhile, in a small bowl, with a fork, mash the butter, curry powder, shallot, cilantro, lemon zest, salt, and pepper to taste until well combined. 
  5. Cut the squash in half and use a spoon to scoop out the seeds. With a large fork, pull the squash fibers away from the outer peel (use a towel to hold the squash in place if necessary). Transfer the warm squash to a serving bowl and top it with the curry butter. Toss until the butter is melted and evenly mixed. Taste and season with more salt and pepper if necessary. Season the pine nuts with salt and add to the buttered squash. Serve warm.  
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