Staying in with Coconut Curried Spaghetti Squash

During Hurricane Sandy, I was confined to the comfort of my baby apartment for four days. Or, more accurately, I chose to venture no further than the safety of my own neighborhood while gale force winds and torrential rains ruled the streets. My work was closed and the trains were not running, so staying in was a good option.

While I typically enjoy being active and out and about, this mini staycation was a rare occurrence of pure bliss, mostly because I had absolutely no reason to feel guilty spending my entire day doing whatever it was I wanted under my very (thankfully) solid roof. Plus I had a back stock of scented candles I wanted to burn.

You probably don’t have to guess that an activity of choice was cooking. I enjoyed having the time focus on each meal and make it 100% satisfying. This curry was so good, I’m kind of hoping for another staycation that will allow me the time to cook it and other equally tasty recipes nonstop.

 

Coconut Curried Spaghetti Squash

Adapted from paleomg

Makes ~4 servings

Ingredients

1 medium spaghetti squash

1 red bell pepper, diced

1 medium yellow onion, diced

3-4 cups spinach

1 (14oz) can coconut milk

2 cups vegetable broth

2 tablespoons almond butter (optional)

2 garlic cloves, minced

1 teaspoon sesame oil

3 tablespoons curry powder

1 teaspoon ground coriander

½ teaspoon ginger

⅛ teaspoon ground cloves

salt and pepper to taste

2 tablespoons olive or coconut oil

2 limes, sliced

cilantro, to garnish

green onions, to garnish

Directions

Preheat your oven to 425 degrees. Cut your spaghetti squash in half, lengthwise, removed seeds and excess threads, place open side down on a cookie sheet and bake for 20-25 minutes or until spaghetti squash gives a bit when you poke it. While spaghetti squash cooks, pull out a large soup pot or saucepan, place over medium heat and add your olive or coconut oil. Add your garlic, once it becomes fragrant, add your onion and bell pepper. Let that cook down for about 5 minutes until the veggies become slightly soft. Add your coconut milk, vegetable broth, spinach, sesame oil, and all spices. Mix to incorporate. Cover and let cook for around 5 minutes or until kale/spinach is wilted and flavors are deliciously mixed together. When your spaghetti squash is done cooking, use a fork to remove all the thread. Place threads in a large bowl, pour your coconut curry soup over the “noodles” then squeeze some lime juice on top and garnish with a bit of cilantro and green onions.

What’s your favorite way to spend a staycation?

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