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.
Cook Time1 hr
Total Time1 hr
- 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.