Friday, 13 January 2012

Impromptu hunger creates completely deliciousness!

Most of my meal consist of whatever I have left in my fridge and cupboards to create a new meal. I love cooking and baking, it reminds me of a mad scientist laboratory where anything goes, and nothing new is every questioned. Most times I make a really good meal, sometimes a "not-to-repeat" meal, and on occasion, a masterpiece! Tonight.. a MASTERPIECE!!! Well, I really enjoyed it! haha So, I thought I would share it to the rest of the world.

I wanted something healthy, fresh, crunchy, filling but not too heavy, and jam packed of flavor, thus, Creamy Curry Lime Stir Fry with Spaghetti Squash was created. I may want to work on the name, but it works for now!

Not my photo.
Showing how the spagetti squash looks after it is cooked and dug out.

Not my photo.
This is the curry paste I used.

My photo!
 The natural lighting and "aloneness" of the garlic caught my attention.

I had bought a spaghetti squash a little while ago, but like most people, hate the process of cutting up squash. I love, love, love squash, but often miss out because of the hacking, straining and near cuts experienced when preparing squash. I had some time, and really wanted squash so, I got out "the big kahuna" of knives and strategically chopped the squash so that eventually it would just split in half perfectly. Sounds like a long shot, but it actually worked. I conquered the squash!

I then put both halves in a large baking dish, flesh-side down, and added an inch of water to the dish. I baked it for 40 minutes at 375 degrees. Once baked, I took each half and began to pull the insides out with a fork (this separates the strings of "spaghetti" nicely) and put into a glass storage container. There should be lots left over, I only used a cup portion with this recipe.

Now for the recipe:

Creamy Curry Lime Stir-Fry with Spaghetti Squash

1 spaghetti squash (prepared as described above)
1 small onion
2 Tbsp garlic, minced
2 cups of mixed fresh veggies (I used broccoli florets, snow peas, shredded carrot and red cabbage)
1 cup of fresh spinach
1 Tbsp olive oil
1 tsp red curry paste
1/2 tsp cumin
1/2 tsp garlic powder
1 Tbsp fresh lime juice
1/4 avocado (or as much as you like, the more avocado, the creamier the dish will be)
1/2 cup warm water

1.Warm pan over medium heat. Add onion and garlic, heat for about 2 minutes, stirring. Add broccoli, snow peas, carrot, cabbage and water.
2.Cook until most of the water is absorbed. (About 5 minutes)
3.Add olive oil, curry paste, lime juice, cumin and garlic powder, mix through vegetables.
4.Let cook for another 5 minutes, stirring occasionally.
5.Meanwhile, mash-up the avocado into a paste.
6.Remove pan from heat, stir in the avocado paste.
7. Either, mix in as much spaghetti squash as you would like, or, use it as a base like you would rice or noodles.
8. Season with salt and pepper if you would like and enjoy with chop sticks to make a more interesting dinner experience! Or with a fork if you don't have the patience haha

This dish is so satisfying, and so full of nutrients! A very healthy dish in a bowl!
It filled me up, satisfied me, and I felt like I could have gone for a run right after I finished it! A hard combination to find!

For the non-vegan/vegetarian, simply add you choice of chicken breast, shrimp or scallops to the recipe!



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