Paleo Coconut Curry Spaghetti Squash, A Vegan Side © 2012 . All rights reserved.

Paleo Coconut Curry Spaghetti Squash, A Vegan Side

This Paleo Coconut Curry Spaghetti Squash recipe is refreshing, light and has a delicate, unexpected flavor. It is Vegan too, which I love. It’s a little sweet, a little spicy, a little earthy, without that heavy curry dominance. I hope you enjoy.

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!

Paleo Coconut Curry Spaghetti Squash

1 Spaghetti Squash

1 (11oz) can Coconut Water

2 Garlic cloves

½ tsp ground Turmeric

1 Tbsp Coconut Oil

1 Shallot

¼ cup Almond slices*

½ Tbsp fresh Ginger

¼ cup Coconut Milk

1 tsp Green Curry Paste

2 tsp fresh Cilantro

1 tsp raw Honey**

Coarse Sea Salt (to taste)

*I would usually do cashews here, but not all Paleo practitioners eat them. If you do, I’d prefer them here.

**We like a delicate-flavored honey like Rapsflower Blossom…something that tastes a little more like sweet and a little less overpoweringly honey.

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, then mince the garlic and ginger.

Heat the coconut oil over medium-high (~6) heat and add the shallot, ginger and garlic and cook for 2-3 minutes or until fragrant. We DO NOT want to burn this or it will taste bitter. Then add the spices, almonds (or 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.

This recipe is Vegan!

Serves 2-4

Goes great with our Paleo Chicken Korma!

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