Total Time
Prep 20 mins
Cook 0 mins

Great recipe from


  1. First, microwave the spaghetti squash for about 20 minutes and get the "noodles" ready.
  2. Place diced onion in a wok and add curry powder and cinnamon.
  3. Add a little water and cook until onions are translucent.
  4. Add tomatoes, corn, peas, and raisins and cook until sauce boils.
  5. Add the spaghetti squash noodles to the sauce until well mixed and coated with sauce.
  6. Time to cook the spaghetti squash is included in prep time.
Most Helpful

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!

Dr. Jenny August 13, 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.

Alskann June 27, 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.

CaliforniaJan June 23, 2008