Red Lentil Coconut Curry Stuffed Spaghetti Squash
Roasted spaghetti squash is stuffed with red lentil coconut curry for one flavorful vegetarian meal! *Note: the curry recipe makes a big portion...probably enough for 8 servings! It will freeze well. *For every two people, roast one spaghetti squash, as you will use one half for the bowl for each person.
Servings: 6
Ingredients
- For the squash:
- 2 spaghetti squash *see note above
- 2 tablespoon olive oil
- For the red lentil curry:
- 3 tablespoons olive oil
- 1 yellow onion diced
- 2 stalks celery finely chopped
- 3 medium carrots finely chopped
- 2 cloves garlic minced
- 2 tablespoons curry powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon salt
- 2 cups red lentils rinsed
- 4 cups vegetable broth
- 1 14 oz can coconut milk
- 1 14 oz can garbanzo beans, drained and rinsed
- 3 cups baby spinach
Instructions
- To make the squash:
- Preheat oven to 400 degrees F.
- Cut spaghetti squash in half the long way.
- Scoop out seeds.
- Brush with olive oil and season with salt.
- Place on baking sheet cut side up.
- Bake in preheated oven for 40-50 minutes, until squash is tender and the flesh separates into spaghetti-like strands when pierced with a fork.
- While squash is cooking, make the lentil curry.
- To make the lentil curry:
- In large soup pot, heat olive oil over medium heat.
- Add onion, celery and carrots, and cook until softened, about 10 minutes.
- Add garlic and cook another minute.
- Add curry powder, cumin, coriander, salt, lentils, and broth, and stir well to combine.
- Bring to a boil and let simmer for 10 minutes.
- Add coconut milk and garbanzo beans and simmer another 10 minutes, until lentils are tender.
- Stir in spinach until wilted.
- Ladle into roasted spaghetti squash or soup bowls.
- Top with plain yogurt and cilantro.
- Enjoy!