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Paleo Coconut Curry Spaghetti Squash, A Delicate Vegan Side

So Angel and I went golfing the other day and I was so impressed with how good he’s gotten! I don’t golf, so I haven’t been out with him in a while, but I’m amazed. He’s been getting lessons with Boots and can direct the ball, putt, drive and everything! I’m so proud. He could really be good if he keeps playing.

Anyway, this recipe is light and delicious. I really don’t know what more to say. It’s a little sweet, a little spicy, a little earthy, but also very delicate. I hope you enjoy.

Coconut Curry Spaghetti Squash

1 Spaghetti Squash

1 (11oz) can Coconut Water

2 Garlic cloves

½ tsp Turmeric

1 Tbsp Coconut Oil

1 Shallot

¼ cup Almond slices (If you eat cashews, I would recommend them here)

½ Tbsp Ginger

¼ cup Coconut Milk

1 tsp Green Curry Paste

2 tsp Cilantro

1 Tbsp Coconut Crystals, Honey or raw Sugar

Sea Salt (to taste)

Preheat the oven to 350 degrees Fahrenheit.

Get a baking sheet that has a lip on it and pour the coconut water into it. Then cut the squash in half (around the middle, not the stalk) and place cut side down on the baking sheet. Bake for 45 minutes to 1 hour.

While the squash is baking, dice the shallot and cilantro and mince the garlic and ginger.

Heat the coconut oil over medium-high heat and add the shallot, ginger and garlic and cook for 2-3 minutes. Then add the spices, cashews, and coconut milk. Once the shallots are translucent, turn the heat down to low or set aside.

When the squash is ready, scoop out the middle with the seeds and throw that away. Then take a fork, and shred the squash so that it looks like spaghetti. Toss the squash with the other ingredients and serve immediately.

Goes great with our Chicken Korma!

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