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by Diane
Buy our air fryer e-cookbooks today Craving a light coconut curry meal? This curry spaghetti squash will satisfy your Thai cravings without all the starch and carbs.
Thai Curry Sauce on Low Carb Spaghetti squash
Thai curried spaghetti squash is incredibly flavorful, delicious and much more low carb than eating regular starchy flour noodles. If you’re craving Thai food but to wanting all the carbs, replacing the noodles with spaghetti squash is a fantastic alternative. The coconut curry sauce makes this curry spaghetti squash super flavorful and satisfying. There’s a lot of flexibility in this spaghetti squash recipe because you can add chicken, shrimp, beef or pork. What ever protein you add, it’ll be a great addition to the squash. If you want to make it vegetarian, just make sure to use soy sauce and add what ever vegetables you want.
Watch the Curry Spaghetti Squash Video:
More Vegetables For This Curry Recipe
Some fantastic vegetables that would make this curry spaghetti squash perfect for vegetarians are: cauliflower, broccoli, baby potatoes, kale and carrots. The vegetable possibilities are endless and that’s the reason why this curry spaghetti squash so much fun. If you want this keep it super simple, this curry spaghetti squash is delicious as a stand alone dish. Make it vegetarian, pescatarian or filled with your favorite meats, our curry spaghetti squash is wonderful for everyone! Click Here for All Our–> Delicious Asian Recipes
If you love Spaghetti Squash, you’ll probably love Spiralizing. Check out someFavorites for Spiralizing:
Nothing beats tried and true kitchen tools and products, plus a little bonus of some of our favorite spiralizing cookbooks. Here’s some of the favorites:
Paderno Spiralizer– The Classic! We’ve lost track of how many meals this one has made for us. Fantastic spiralizer.
KitchenAid Spiralizer Attachment– Spiralize, peel, core, slice. All from the power of the KitchenAid stand mixer.
OXO Julienne Peeler– For those who love it simple. This great julienne peeler has seen a lot of mileage in our kitchen.
Inspiralized by Ali Maffucci – A great book filled with spiralized vegetable recipes. Hugely popular and for good reason.
Spiralize It! by Kenzie Swanhart –A fresh twist on spiralized recipes. Paleo driven spiralizer recipes.
Spiralizer Ultimate 7 Strongest-and-Heaviest Duty Vegetable Slicer – Another solid spiralizer complete with 7 different blades.
this recipe was originally published in 2018 and republished in 2020 with updated video. Here’s a garlic parmesan spaghetti sauce for you to enjoy.
Coconut Curry Spaghetti Squash
Yield: 4 servings
Prep Time: 15 minutes mins
Cook Time: 1 hour hr
Total Time: 1 hour hr 15 minutes mins
This is a very saucy, flavorful and delicious recipe! Spaghetti squash sizes will vary and so will cooking times, so adjust accordingly if you’re cooking with anything smaller or larger than 3 pounds.
4.88 from 16 votes
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Ingredients
- 1 Spaghetti Squash (@3lbs or 1365g)
- 1 Tablespoon (15 ml) Olive Oil
- 2 Tablespoons (30 ml) butter
- 3 large cloves garlic , minced (or to taste)
- 1 small onion , diced
- 14 ounces (397 g) coconut milk (one can)
- 1 Tablespoon (15 ml) curry powder , or to taste
- 1/2 tablespoon (7.5 ml) paprika
- 1 Tablespoon (15 ml) soy sauce or fish sauce, or to taste
- fresh cracked black pepper , to taste
- 1-2 Tablespoons (15 ml) hot sauce (optional), or to taste
- 3 Tablespoons (45 ml) minced fresh cilantro
Instructions
Preheat Oven to 375°F. Oil a sheet pan with olive oil.
Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the "spaghetti strands" from the shells. Set aside.
Heat large pan on medium-high heat. Melt butter, then add garlic and onion. Cook until fragrant and translucent. Add coconut milk, curry powder, paprika, soy/fish sauce, black pepper and hot sauce (optional). Bring to a low simmer for about 3 minutes.
Add spaghetti squash strands and toss into the sauce. Cook for about 1 minute or until the spaghetti squash is warmed. Don't overcook the spaghetti squash strands, especially if they’re already too soft or else they'll become mush.
Remove the pan from the heat, add fresh cilantro and additional salt and pepper, if needed, to taste. Serve warm.
Nutrition Information per Serving
Calories: 370kcal, Carbohydrates: 23g, Protein: 4g, Fat: 32g, Saturated Fat: 23g, Cholesterol: 15mg, Sodium: 443mg, Potassium: 557mg, Fiber: 4g, Sugar: 7g, Vitamin A: 930IU, Vitamin C: 10mg, Calcium: 85mg, Iron: 4.8mg
Course: Main Course
Cuisine: American, Asian, Oven, Stove Top, Vegetarian
Calories: 370
- Better than restaurants –> Easy Chicken Curry with Vegetables Recipe
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- Click Here for all our —> Delicious and Easy Asian Recipes
- Here’s a great curry cauliflower recipe too!
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posted in: 300+ Easy Meals, Asian, Healthy, Paleo, Vegetables, Vegetarian 15 comments
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Rhonda — Reply
Lovely recipe. The flavors are so good. Thanks! -
Daryl — Reply
We’ve been making this every week since we discovered this recipe! I can’t get tired of it. It’s so delicious! -
Beth — Reply
This was so good! I used avocado oil instead of butter to keep it vegan and it worked great. I also made the squash in the microwave to not heat up the house: slice in half, remove seeds, cover with plastic wrap cut side down in a glass dish, 7-8 min on high for each half.-
Best Recipe Box — Reply
That’s so awesome that you made it vegan! Thanks for sharing Beth!
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Robin Chiotti — Reply
Was your coconut milk sweetened or unsweetened?
Thank You
Robin Chiotti-
Best Recipe Box — Reply
Hi Robin! We used unsweetened coconut milk. Sorry to not reply sooner. Your comment landed in our spam folder. 🙁
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Lauren — Reply
This was fabulous! I made it vegan (vegan butter), and I marinaded and pan seared some tofu to go with. This one’s definitely going to happen again and again and again!!-
Best Recipe Box — Reply
Thanks Lauren! LOVE the addition of pan seared tofu. What a great way to add healthy protein.
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Cathy Hodge — Reply
I would not consider this a low carb meal. However, it is most delicious. I served with chicken on top of cauliflower rice.
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Shelly Werner — Reply
Yummy! Thank you for this good recipe. I made the recipe in half. I had half a squash and half a can of coconut milk with curry. I added some left over chicken. So yummy!
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Diane — Reply
Addition of chicken sounds great! Thanks for sharing Shelly and so glad you enjoyed the recipe.
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Carly Merluzzi — Reply
This was really delicious! i subbed the coconut milk for 1 cup of almond milk and added a tablespoon of corn starch to thicken. I served with shredded coconut and peanuts. Yum!
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Kim — Reply
This was delicious. I also threw in all of the leftover veggies I had from the week, cabbage, green beans, a carrot, and kale. My squash was done after 40 min. I also used shallot instead of onion and it was soo good. -
Jeffrey D Sansone — Reply
I made this last week and will be making it as one of our weekly recipes for a while if not permanently,we grow and eat spaghetti squash a few times a week at least it has replaced pasta for us and this is my favorite so far aside from traditional meat sauce on it or red sauce,thank you for this amazing recipe!!!!!!-
Diane — Reply
Thank you Jeffrey! So glad you enjoy eating spaghetti squash. It’s such a versatile vegetable and “healthier” option for pasta.
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