Thai Curry Spaghetti Squash

Thai Curry Spaghetti Squash

The other night on Facebook, a gal from my gym posted an update that she was making Thai Curry Spaghetti Squash. I instantly got a craving. It seemed like a really unusual pairing but itAdd Image really hit the spot with me. I love the spice and creaminess of curry…and love even more the health benefits of spaghetti squash. I couldn’t wait to make it.

Thai Curry Spaghetti Squash

The beauty of social networking sites like Facebook and Twitter is the amount of access you have to other people all at once. I posted my need for a Thai Curry recipe and my blogging buddy Ninette from Big Bold Beautiful Food gave me a simple recipe to follow. I luckily had everything I needed on hand. In case you haven’t been over to her blog, you really should. She has an amazing talent of making everything she makes look mouthwatering. She’s always cooking different types of food and you will most definitely leave her site feeling hungry

So using some leftover London Broil and vegetables I had in the fridge, I whipped up a delicious coconut curry sauce and served it with spaghetti squash. Craving satisfied.

Thai Curry Spaghetti Squash

I can’t wait to make this again!! Thank you Ninette!!

Thai Curry Spaghetti Squash

Print Recipe

Thai Curry Spaghetti Squash

Ingredients:

  • 1 spaghetti squash, cooked and "shredded"
  • 1-2 TB red pepper infused oil or olive oil with pinch of red pepper flakes
  • 1 onion, thinly sliced
  • 2 garlic cloves, minced
  • London Broil, sliced thin and cut in small pieces
  • 1 zucchini, quarter chopped
  • 1 squash, quarter chopped
  • 1-2 TB red curry paste
  • 2-3 tsp fish sauce
  • 1 TB brown sugar
  • 1 can lite coconut milk
  • juice of 1 lime
  • 2-3 scallions, chopped
  • chopped cilantro

Directions:

  1. Heat oil with red pepper in a large nonstick skillet, cook onion and garlic for a few minutes until soft. Add London Broil pieces and veggies to pan and saute. Add 1 or 2 TB curry paste to meat and veggies and mix together. Add a few splashes (about 2-3 tsp) of fish sauce and brown sugar to pan. Mix together, then add a can of coconut milk (and some water if necessary). Simmer a few minutes or until your meat is tender. Add fresh squeezed lime juice, cut scallions and chopped cilantro. Serve over spaghetti squash.

Recipe inspired by Ninette Enrique, Big Bold Beautiful Food

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Thai Curry Spaghetti Squash

On a side note…I wanted to share with you an article on our Virtual Supper Club that was featured on Cooking Light’s Test Kitchen Secrets blog!

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