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Curry Stuffed Spaghetti Squash

An unlikely pair makes for a delicious marriage of curry and light, crunchy spaghetti squash. Even if you aren't a fan of the fiber-rich squash, enjoy the curry by itself or with a side of rice! Yes... It's that good.

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Servings: 8

Prep Time: 00:10

Cook Time: 00:40

Squash

2 medium spaghetti squash

2 tablespoons olive oil

1 teaspoon salt

1 teaspoon pepper

Curry

3 tablespoons olive oil

1 sweet potato, diced into small chunks

1 yellow onion, diced

3 medium carrots, peeled and finely chopped

2 cloves garlic, minced

1/2 cup white mushrooms, chopped

2 1/2 tablespoons curry powder

1 teaspoon cumin

1 teaspoon salt

2 cups lentils, any kind, rinsed

4 cups vegetable stock

1 can coconut milk

1 can chickpeas

3 cups baby spinach

Yogurt Drizzle

1 block firm tofu

1 lemon, juiced

1/2 cup water

2 tablespoons olive oil

1 tablespoon apple cider vinegar

2 teaspoons salt

salt to taste

Preparation

1Preheat oven to 400 F.

2Cut spaghetti squash in half lengthways and scoop out the seeds.

3Massage olive oil into the inside of the squash. Sprinkle with salt and pepper and lay cat side down.

4Bake for 40-50 min, or until the squash is tender and a fork can pull thin strands when pierced.

5While the squash is baking, heat olive oil in a large sauce pan over medium-high heat.

6Add sweet potato, onion, and carrots and cook covered until soft, about 10 minutes. Stir occasionally.

7Add garlic and mushrooms, mix with the other veggies, and cover for 1 min.

8Add curry powder, cumin, salt, lentils, and broth, and mix well. Increase the heat to high and bring to a boil.

9Cover with a lid, reduce the heat to medium, and let it simmer for 10 min.

10Remove lid and add coconut milk and chickpeas. Keep the lid off and raise heat to medium-high and simmer another 10 min. If there is still too much liquid, let it simmer in 5 min increments.

11Stir in spinach until wilted. Taste and adjust spices or salt. Turn off heat.

12Using a fork, lightly scrape the inside of the squash to loosen the strands. Ladle curry into the roasted spaghetti squash.

13Blend all of the yogurt sauce ingredients together in a blender. Adjust to taste.

14Enjoy it topped with cilantro and yogurt drizzle!

Additional Notes

It’s very likely you’ll have leftover curry! Simply store in an airtight contained in the fridge for up to 5 days.

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