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.
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!