Curried Spaghetti Squash
Ingredients:
- 1 Spaghetti Squash
- 1 tbsp Olive Oil
- 2 tsp Fresh Ginger minced
- 1 tsp Garam Masala
- 2 tbsp Lemon Juice
- 4 tsp Honey
- .25 tsp Sea Salt
- .5 c Fresh Cilantro chopped
Instructions:
- 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 for 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 as needed.
Nutrition
Calories: 132kcal | Carbohydrates: 23g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 188mg | Potassium: 271mg | Fiber: 4g | Sugar: 13g | Vitamin A: 425IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg
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