Healthy Curried Spaghetti Squash
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 140 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 170 milligrams
- Carbohydrates
- 26 grams
- Dietary Fiber
- 0 grams
- Protein
- 2 grams
- Sugar
- 6 grams
- Total: 35 min
- Prep: 10 min
- Inactive: 5 min
- Cook: 20 min
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.