4 Tablespoons of olive oil (split half for Spaghetti Squash Half for sautéing vegetables)
One 14 Oz can of full of fat coconut milk
1 teaspoon of ginger paste
1 Teaspoon of garlic paste
1 Tablespoon of Garam Masala
1 Teaspoon of Turmeric
1 Teaspoon of Crushed Coriander seeds
Salt and Pepper to Taste
1. Spaghetti squash is fantastic a substitute for pasta. It's easy to cook and is gluten-free, lower in carbs and calories, and full of healthy nutrients for your diet. Spaghetti squash is a variety of winter squash, although it is ready for harvest in early autumn. Spaghetti squash is a low-calorie food. Its fiber content makes it filling. Since people use it as a substitute for high-calorie foods, it can be a valuable part of a weight-control regimen. Maintaining a healthy weight can improve many conditions, including diabetes and heart disease. Select a squash that is firm, has a hard rind, and feels heavier than it looks. Squash that is soft or has visible mold should be avoided. I like to start by cutting off the top and the bottom of the squash to make it stable for cutting. Placing it in the Microwave for 1 minute will help soften the skin to make it easier to cut. Place the squash on the cut side and with you chef's knife Start at the top and rock you knife back and forth until you cut all the way through the squash.
2. After the squash is cut in half you want to take a large spoon and scrap all the strings with seeds out of the middle of the spaghetti squash. This is when you pumpkin carving skills will come in handy. After all the seeds have been removed take 2 tablespoons of olive oil and brush the inside cavity of the spaghetti squash were you removed the seeds. Salt and pepper the inside of the spaghetti squash. I like to lay parchment paper down on a baking sheet for easy clean up. Flip the squash over to have the cut side down. I do this because I love the brown edges and the flavor it give to the spaghetti squash while it bakes in the oven. Place it in the oven at 375 degrees Fahrenheit from 45 to 55 minutes depending of the size of your spaghetti squash. You know the spaghetti squash is done when the flesh easily flakes off into spaghetti strands with a fork.
3. While the Spaghetti squash is roasting in the oven it is a great time to prepare this easy and delicious lentil curry sauce. Add 2 tablespoons of olive oil to a sauté pan and turn onto medium heat when the oil starts to shimmer add the onions, carrots and red bell pepper. Salt and pepper the vegetables and cook for 6 to 8 minutes until the onions have released all their juices. In the last 2 minutes of cooking the vegetables add the garlic and ginger paste and stir to combine with the vegetables. Then add the spices garam masala, turmeric and crushed coriander stir to incorporate with the vegetables and cook for 1 minute longer. Cooking the dried spices in the vegetables with the oil brings to spices back to life and gives a richer fuller flavor to them.
4. It is time to add the cooked lentils. You are welcome to cook them yourself but I find them steamed and vacuum sealed with the brand called Mellissa's organic steamed lentils and I love the consistency of these lentils. You can always use canned but I am not a fan of canned lentils but if you are using canned please drain and rinse the lentils. Stir to incorporate all lentils with the vegetable spice blend. Then pour in the coconut milk and stir to incorporate all the spices with the coconut milk. Let this lentil curry sauce simmer on the stove top for about 3 minutes.
5. When you pull the spaghetti squash out of the oven let them cool for just a few minutes so you can touch them. Flip the spaghetti squash over revealing the beautifully caramelized and delicious flesh. With a fork start to separate the strands of squash to look like spaghetti. I like to start from the outside and work my way in, fluffing them up as I go. You can work all the way down almost to the skin of the squash. I like to leave the shell and serve this curry lentil spaghetti squash in the shell of the squash.
6. The final step squeeze the juice of half a lime into the curry sauce. Then take all the separated and fluffy spaghetti squash and stir that in the curry lentil sauce. You can garnish with cilantro if you would like. If you have some carnivores in the family you can always stir in some rotisserie chicken to a portion of the curry sauce that you will serve to them and everyone Will be happy. ENJOY Love Love love it