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Looking for a new spaghetti squash recipe? This lemongrass curry spaghetti squash is loaded with vegetables and plant-based protein, and the sauce is nothing short of addictive.
Happy first day of March! I know, technically it’s still winter, but I’m feeling all the spring feels so let’s celebrate the upcoming change of season with something bright and fresh- that’s still comforting enough for chilly weather.
This Lemongrass Curry Spaghetti Squash bridges the gap between winter and spring beautifully, don’t you think?
Reasons to love this Lemongrass Curry Spaghetti Squash recipe:
- This spaghetti squash recipe is filling like a bowl of pasta but lower in calories and carbs.
- It’s packed with plant-based protein from coconut milk, peanuts,and chickpeas.
- You can make it in about 30 minutes!
An incredibly light and flavorful lemongrass curry sauce blankets a pile of roasted spaghetti squash, a winter staple around these parts.
Do you love spaghetti squash as much as I do? Here’s a great tutorial on how to roast spaghetti squash from Minimalist Baker if you’ve never done it before!
You could definitely substitute rice noodles or any other type of noodle in this recipe with great results, but I say, if spaghetti squash is in season, use it!
The lemongrass curry sauce though- it’s seriously liquid gold. It’s so fresh tasting and full of flavor, and a great basic curry sauce that’s easy to master.
It starts with a base of fresh lemongrass, ginger, garlic and green curry paste.
Coconut milk, coconut sugar (or brown sugar), lime juice, lime zest and fish sauce give this lemongrass curry sauce its depth and complexity.
I love how versatile this lemongrass curry sauce is. I’ve spooned it over sea bass, halibut, shrimp and sea scallops for dinner parties.
However, my favorite way to serve it is this way, over spaghetti squash with plant-based protein in the form of chickpeas and crushed peanuts, and crisp snap peas, shaved red onion and fresh cilantro.
Chef’s Tips for making this Spaghetti Squash recipe:
- Make sure not to burn the garlic in the first step. It should not brown at all or your curry sauce might taste a bit bitter.
- You can make spaghetti squash noodles in the microwave but I recommend roasting it in the oven as it retains the best flavor and all its nutrients.
- You can make the spaghetti squash noodles in advance and store them in an airtight glass container in the refrigerator up to two days.
Variations on this spaghetti squash recipe:
- A quick note about fish sauce– while it’s a traditional ingredient in Thai dishes and what gives many curry sauces their briny, salty kick, if you want to keep this lemongrass curry sauce vegan/vegetarian, you can definitely substitute this ingredient with coconut aminos or even soy sauce.
- Not a fan of spaghetti squash? Serve the curry sauce over rice noodles,zucchini noodlesor with cauliflower rice.
- To cut down on calories you could use light coconut milk but the sauce will not be as full-bodied.
What are the health benefits of spaghetti squash?
Like other winter squashes, spaghetti squash is a very low-calorie vegetable. 100 g provides just 31 calories. By comparison, 100 g of pasta 130 calories! Pretty awesome, huh?
Spaghetti squash not only has fewer calories, but it also has more fiber than pasta and more nutrients.
The good amount of dietary fiber makes you feel full like pasta would – but without the carbs.
Furthermore, it is rich in anti-oxidant vitamins such as vitamin-A, vitamin-C, and carotenes.
Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me onFacebook,Instagram,TwitterandPinterest. And if you make this Lemongrass Curry Spaghetti Squash, don’t forget to share it using the hashtag #LePetitEats!
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5 from 4 votes
Lemongrass Curry Spaghetti Squash
This lemongrass curry spaghetti squash is loaded with vegetables and plant based protein, and the sauce is nothing short of addictive.
Course Main Course
Cuisine Vegan
Keyword Asian spaghetti squash recipes, spaghetti squash curry, Thai curry spaghetti squash
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 310 kcal
Author Denisse
Ingredients
- 2 tablespoons coconut oil
- 2 stalks lemongrass chopped
- 2 teaspoons grated ginger
- 2 cloves garlic minced
- 2 tablespoons green curry paste
- 1 can full fat coconut milk
- 2 tablespoons coconut sugar or brown sugar
- 2 teaspoons fish sauce or coconut aminos for vegan
- juice of 1 lime
- 1 teaspoon corn starch
- 1 tablespoon vegetable broth or water
- 1/2 cup snap peas sliced
- 1/2 cup chickpeas
- 1 large spaghetti squash roasted
- 1/4 red onion thinly sliced
- 1/4 cup chopped peanuts
- Small handful cilantro leaves
- Zest of 1 lime plus more for garnish (optional)
- Chile flakes for garnish (optional)
- Lime wedges for serving
Instructions
Heat coconut oil in a large saucepan over medium heat. Add lemongrass, ginger,and garlic and cook for about 1 minute, stirring. Add curry paste and continue to cook for another minute. Add coconut milk and bring to a boil. Reduce heat to a simmer and add sugar, fish sauce, lime juice and lime zest. Cook, stirring occasionally, for 5-7 minutes.
Remove from heat and pour sauce through a mesh strainer into a bowl to remove solids. Pour sauce back into thepot and return to a simmer.
Mix together cornstarch and broth or water in a small bowl. Add mixture to thesauce as well as chickpeas and snap peas and continue to cook for 2-3 minutes, or until sauce has thickened and vegetables are warmed through. Taste sauce and adjust if necessary- if the sauce isn't salty enough, add more fish sauce; if it needs to be sweeter, add more sugar; if it needs a touch of brightness, add another squeeze of lime juice.
Divide spaghetti squash among plates. Top with lemongrass curry sauce and garnish with red onion, peanuts,and cilantro leaves. Serve with lime wedges on the side.
Recipe Notes
- Make sure not to burn the garlic in the first step. It should not brown at all or your curry sauce might taste a bit bitter.
- You can make spaghetti squash noodles in the microwave but I recommend roasting it in the oven as it retains the best flavor and all its nutrients.
- You can make the spaghetti squash noodles in advance and store them in an airtight glass container in the refrigerator up to two days.
