- 1/2–1 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
- 1/2 teaspoon cinnamon powder
- Zest from 1 lemon
- 1/4 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 1/4″ 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.)
**“>I made a wonderful homemade green curry sauce from this recipe using vegetable broth and a touch less coconut milk (I’m not a *huge* fan of coconut flavor) I also subbed in some parsley in place of the cilantro.