I’ve also been asked a few times why I cook squash the way I do (cut side down with water in a pan). This is partially because that’s how my mother cooked squash but also because I’ve found it keeps the squash extremely moist. This is great for spaghetti squash and when wanting to make puree from other varieties (I use this technique when making pumpkin puree- works like a charm!)
Store bought green curry paste can be used in place of making your own but I highly recommend giving the homemade variety a shot. The flavors are amazing and it’s really not too hard to throw together. The only ingredient that may be slightly difficult to find is lemongrass but many local grocery stores carry it!
- ½-1 cup green curry sauce**
- 1 spaghetti squash
- Apple Chutney
- 1 tablespoon olive oil
- ¼ cup diced red onions
- 1 teaspoon minced ginger
- 2 tablespoons apple cider vinegar
- ¼ cup pitted and chopped Medjool dates
- 2 cups peeled and cubed apples, roughly 2 large apples
- ¼ teaspoon salt
- ½ teaspoon cinnamon powder
- Zest from 1 lemon
- ¼ cup water
- ⅛ teaspoon red chili flakes (optional)
- Preheat oven to 400˚. Slice spaghetti squash in half and scoop out the seeds. Place each squash piece cut side down in a pan and fill the pan with ¼” of water. Roast until the squash is tender, 40-50 minutes. Remove from oven and let cool slightly.
- In a medium pot, heat olive oil for apple chutney. Add in onions and ginger, cooking until fragrant, 3-4 minutes. Add in vinegar and give a good stir to loosen up an stuck onions. Add in the remaining ingredients and reduce heat to medium low. Let chutney cook until apples and dates have broken down into a chunky sauce, 15-20 minutes (depending on stove-top heat.) Add more water if chutney is too thick. Remove from heat and let sit until ready to serve.
- Scoop out spaghetti squash and toss with desired amount of green curry sauce. Serve with favorite grains, a spoonful of the chutney, and a dollop of greek yogurt (if desired.)