Sometimes my brain as a food blogger is kind of a funny thing. 99% of the time when I’m meal planning I’m thinking about what I can cook for the blog. And then even in that 1% of the time when I’m not planning on blogging something, sometimes it ends up being blog-worthy!
Take this Red Lentil Coconut Curry Stuffed Spaghetti Squash, for instance. Originally it was just going to be a red lentil curry soup. Plain and simple. How-evvvv-er when I was cooking this soup I just so happened to be roasting a spaghetti squash for some meal prep. When I was going to dish up the soup I saw the squash cooling on the stove and looked at the soup, looked back at the squash and thought Hmm….I wonder what the squash would taste like with the soup?! Since a roasted spaghetti squash is the shape of a bowl, I couldn’t help myself.
And I’m so glad I couldn’t because it was deeeee-lish! Like, why-would-I-ever-eat-lentil-curry-without-spaghetti-squash-ever-again delish. Yeah, that level of delish. Okay I can stop saying delish now. You’re welcome.
The red lentil curry soup (made with Bob’s Red Mill Heritage Red Lentils…fancy!) is super flavorful and super easy. It also ended up being more like a stew or a curry that you would eat with rice, as the lentils soaked up most of the liquid.
Since lentils cook in about 15 minutes, it’s a dish that comes together pretty quickly, and gets all it’s flavor from a few key spices: curry powder, cumin, and coriander. I also love adding coconut milk to my curries for a hint of sweetness and creaminess.
You can definitely make the red lentil curry and just put it in a bowl BUT if you happen to be a spaghetti squash luvah like moi, you’re gonna wanna roast up that spaghetti squash ASAP as possible (The Office? Anyone?) and stuff it with that curry. It’s healthy vegetarian fall comfort food!
Red Lentil Coconut Curry Stuffed Spaghetti Squash
- 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
- 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.