Love pasta but can’t have gluten or even grains? Don’t worry, nature has you covered! Behold: spaghetti squash.
By the time I discovered spaghetti squash, I had been off gluten for a while, and nothing, literally nothing, truly satisfied my cravings.
But spaghetti squash did. And not only did it resemble my beloved wheat pasta, but it also ticked many boxes in terms of nutritional value – cooking with it is one nifty way to alkalize the body, and add a lot of antioxidants, vitamin C and fiber to a dish while still retaining the mouth feel of a big bowl of pasta goodness.
Is it exactly the same as a big bowl of pasta goodness, you ask?
It’s a vegetable, not a grain, people! How could it be the same? But, it’s a heck of a beautiful substitute and I, for one, now much prefer it to wheat. Maybe you will too?
Cooking spaghetti squash is so easy, once you try it, you will be preparing it all winter. Slice it, roast it, scrape it with a fork, add whatever sauce strikes your fancy and voilà, you have a very nutritious and comforting dish to serve. And with a little luck, the kids in your life might even eat it and love it, too.
Whatever tastes good on pasta tastes good on spaghetti squash: pesto, bolognese sauce, tomato sauce, cream sauce, coconut curry, stews, you name it, it all works. It is also fantastic with these turkey meatballs from an earlier post.
With this recipe, I wanted to give you a little more unconventional way to prepare it, so you can have variations when/if you want them. A little curry, a little celery, a little cashew cream, a lot of garlic, and it’s all really tasty yet comes together in a snap. This side dish makes a great accompaniment to a freshly roasted chicken or grilled fish or tempeh.
Do you like spaghetti squash? Please share your comments in the box below.
Love and health!
Creamy Curried Spaghetti Squash
1 medium spaghetti squash (about 6 lbs)
3/4 cup cashews, soaked overnight
3/4 cup chicken bone broth (or vegetable broth for a vegan version)
2 cloves garlic
1 celery stalk, coarsely chopped
1 teaspoon curry powder
2 teaspoons sea salt
1 bunch chives, chopped
Preheat oven to 400ºF.
Line a large baking sheet with unbleached parchment paper.
Slice the spaghetti squash lengthwise and scrape out the seeds and stringy pulp. Lay the squash face down onto baking sheet.
Bake until soft, about 45 minutes.
While squash is cooking, prepare the sauce. Drain and rinse the cashews, and add them with the broth, garlic, celery, curry powder and sea salt to a high speed blender. Blend on high until smooth, about 1 minute. Add to a small saucepan and gently warm (do not allow to boil). The sauce will taste pretty salty, but will be perfect once added to the spaghetti squash.
Take squash out of the oven. Turn it over and, using a fork, scrape the inside of the squash, which will produce spaghetti-like strands. Add to your serving bowl.
Mix in the sauce and chives.