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    You are in: Home / Recipes / Spaghetti Squash Curry Recipe
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    Spaghetti Squash Curry

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on August 14, 2013

      I'm sorry, but this dish was inedible. Don't waste your time making it.

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    • on August 13, 2008

      This was an enjoyable dish, which I served as a side to Curried Fish -(Mchuzi Wa Samaki). As other reviewers said, the recipe yields a lot. However, perhaps my spaghetti squash was not as large as your typical squash, because I found that the squash noodles got lost in my sauce. Next time, I will make sure to choose a very large squash so that I can find it in the sauce. Like another reviewer, I too, did not have corn and substituted extra peas and carrots blend. I used golden raisins and a hot curry powder. I thought the dish was a little sweet for my taste and I might cut back a little on the cinnamon and raisins next time. I added a significant amount of garlic salt. Over all, I thought this was a nice dish, with good flavor, and I enjoyed this different way of preparing squash. Thanks!

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    • on June 27, 2008

      This had nice complex flavors and different from how we usually make spaghetti squash. The recipe really makes a lot, so I cut the amounts down by half for three of us. There was still plenty to go around.

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    • on June 26, 2008

      I used Homemade Curry Powder for my curry powder and used 2 tbsp and ommited the cinnamon because there was already cinnamon in the spice mix. I hate raisins so I used dried currants. Also I didn't have any corn so I used a 2 lb bag of peas and carrots. This was really tasty and mild. I was also surprised that it was a little sweet. I didn't think it was too strong, but it may have been because of the curry mix I used. Anyway it came out tasty!

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    • on June 23, 2008

      I liked the ratio of curry and veggies, but beware this makes a huge amount of food...I'd say it would feed more like 8 - 10. Interesting flavor with the cinnamon and raisins, a little sweet. Made for ZWT 4 game's trip to Africa.

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    • on June 21, 2008

      4 star-We felt that the curry was too strong but this is probably just a matter of personal preferences. Also, I was unable to buy a spaghetti squash here in northern Wisconsin so bought a pound's worth of yellow summer squash and maybe that made the ratio of curry to vegetable off a tad. It also seemed like there was too much crushed tomato in it. It was easy, healthy, and colorful and went very with our chicken. Thanks Queenofcamping for sharing. Made for ZWT4 the Flying Dutchess'.

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    Nutritional Facts for Spaghetti Squash Curry

    Serving Size: 1 (377 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 394.1
     
    Calories from Fat 21
    57%
    Total Fat 2.4 g
    3%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 453.7 mg
    18%
    Total Carbohydrate 91.2 g
    30%
    Dietary Fiber 14.6 g
    58%
    Sugars 40.2 g
    160%
    Protein 12.9 g
    25%

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