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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
Servings: 6


  • 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.
  • Enjoy!