Name: Spaghetti Squash Curry
Prep time: 20 min
Total time: 20 min
Yield: 4-6 serving(s)
Ingredients: 1 spaghetti squash; 1 onion, diced; 1 tablespoon curry powder; 1 teaspoon cinnamon; 1 (28 ounce) can crushed tomatoes; 1 lb peas; 1 lb corn; 1 cup raisins

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Recipe by Queenofcamping

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Spaghetti Squash Curry created by MC Baker

Great recipe from all-creatures.org.

Ready In:: 20mins
Serves:
Units:

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ingredients

1 spaghetti squash
1 onion, diced
1 tablespoon curry powder
1 teaspoon cinnamon
1 (28 ounce) can crushed tomatoes
1 lb peas
1 lb corn
1 cup raisins

directions

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

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RECIPE MADE WITH LOVE BY

@Queenofcamping

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@Queenofcamping

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"Great recipe from all-creatures.org."

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review by NinaNnyc

8/14/2013

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

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review by Dr. Jenny

8/13/2008

This was an enjoyable dish, which I served as a side to Recipe #308948. 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!

1

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photo by MC Baker

6/29/2008

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review by Alskann

6/27/2008

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.

1

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review by MC Baker

6/26/2008

I used Recipe #251371 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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