Vegan Lentil Curry Spaghetti Squash

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream maintains creaminess while being lower in calories.

brown lentils

🥗Healthier: green lentils

💰Cheaper: split peas

Split peas are often less expensive and cook faster.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Collard greens are often more affordable and nutritious.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: turmeric + cumin

Homemade blends can be tailored to taste and are often cheaper.

Cut the bottom and top off the spaghetti squash to make it stable.

Stand the spaghetti squash on one end and cut down through the middle to halve it.

Scoop out the seeds and gunk from the inside using a spoon.

Rub the cut sides of the spaghetti squash with olive oil.

Sprinkle salt and black pepper on the cut sides of the spaghetti squash.

Place the squash cut-side down on a baking sheet and roast in a 375°F oven for 45-55 minutes depending on size.

While the squash is roasting, heat olive oil in a large skillet.

Add chopped onion, red pepper, and carrots to the skillet and sauté for 6-8 minutes until they release their juices.

Add salt and pepper to the vegetables while cooking.

Grate fresh garlic and ginger over a plane to make a paste and add it to the skillet, cooking for about 2 minutes.

Add garam masala, fresh ground coriander, and turmeric to the skillet and cook for another 2 minutes to toast the spices.

Add cooked lentils to the skillet and mix them in with the vegetables.

Pour in full-fat coconut milk and mix everything together, letting it simmer for 2-3 minutes.

Remove the spaghetti squash from the oven and use a fork to scrape out the strands, which should resemble spaghetti.

Mix the spaghetti squash strands into the curry sauce in the skillet.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens