BEST VEGETARIAN CURRY FILLED SPAGHETTI SQUASH MUKBANG & RECIPE | HOW TO MAKE

coconut milk

🥗Healthier: coconut cream

💰Cheaper: almond milk

Almond milk is lower in calories.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are often cheaper and ready to use.

bell peppers

🥗Healthier: zucchini

💰Cheaper: carrots

Carrots are usually less expensive.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often cheaper and has a longer shelf life.

Preheat the oven to 400°F (200°C).

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle olive oil over the cut sides and sprinkle with garlic powder, onion powder, garlic salt with parsley, and black pepper.

Score the bottom of the squash with a fork to help tenderize it.

Place the squash cut-side down on a baking sheet and roast for 40 minutes.

After 40 minutes, remove the squash from the oven and use a fork to scrape the flesh into strands.

Prepare the vegetables: in a bowl, combine diced onion, garlic, red and yellow bell peppers, and habanero.

Boil water in a pot and add salt; then add potatoes and carrots to parboil for 3-5 minutes.

Add corn to the pot and boil for another 2 minutes, then add cauliflower and drain all the vegetables.

In a skillet over medium heat, add olive oil and sauté the vegetables for a few minutes.

Add flaked salted fish to the skillet and sauté for a few minutes.

Add the parboiled potatoes, carrots, corn, and cauliflower to the skillet and mix well.

Add green beans and butter beans to the skillet and sauté.

Season the mixture with garlic powder, onion powder, garlic salt with parsley, and black pepper to taste.

Pour in coconut milk and stir to combine, allowing the mixture to simmer until thickened.

Spoon the curry mixture over the spaghetti squash strands and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens