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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    10 mins

    1 hr 15 mins

    Sisty Gin's Note:

    This is a very unique and delicious way to cook spaghetti squash. This recipe is from Colorado Collage.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Bake whole squash 1 hour or until tender when pierced with fork.
    3. 3
      Remove from oven and allow to cool 5-10 minutes.
    4. 4
      halve lengthwise and remove seeds.
    5. 5
      With fork, pull out the spaghetti-like strands.
    6. 6
      Divide in half and place in 2 bowls.
    7. 7
      Set aside.
    8. 8
      Reduce oven temperature to 325 degrees.
    9. 9
      In small skillet, heat cumin seed over medium heat for 2 minutes, stirring constantly.
    10. 10
      Add curry powder.
    11. 11
      Heat 1 minute.
    12. 12
      Pour over half of the squash.
    13. 13
      Add yogurt, sour cream, brown sugar, mint, basil, and salt.
    14. 14
      Toss to combine.
    15. 15
      Mound mixture in center of oven-proof serving platter.
    16. 16
      Surround with remaining half of squash and garnish with toasted pecans.
    17. 17
      Sprinkle with pepper to taste.
    18. 18
      Bake until thoroughly heated, 10-12 minutes.
    19. 19
      Serve immediately.

    Ratings & Reviews:

    • on April 24, 2010

      15

      My mom, who will eat anything, after 2 bites asked me if I had anything else to eat in the kitchen. I ate half my portion before giving up and throwing it out. Terrible, would not recommend this recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Spaghetti Squash Curry

    Serving Size: 1 (96 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 165.1
     
    Calories from Fat 110
    67%
    Total Fat 12.3 g
    18%
    Saturated Fat 3.9 g
    19%
    Cholesterol 13.7 mg
    4%
    Sodium 428.2 mg
    17%
    Total Carbohydrate 12.4 g
    4%
    Dietary Fiber 1.1 g
    4%
    Sugars 6.7 g
    26%
    Protein 3.3 g
    6%

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