You can leave out the curry if you want, but it adds tremendous flavor.
Spaghetti Squasheroles with Curry
Servings
6 Servings
Ingredients
- 1 spaghetti squash
- 1 teaspoon oil
- 1 onion finely chopped
- 1 garlic clove minced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon Curry powder
- 2 Eggs
- cooking spray
Instructions
Preparation
- 1 Preheat oven to 400f. Poke spaghetti squash all over with fork. Cook in microwave for 8 minutes or until tender. 2 Allow to cool enough to handle. Cut in half and scrape out the flesh into a bowl. 3 In a large frying pan, heat oil and cook onion and garlic until fragrant, about 5 minutes. Add cooked spagehtti squash, salt, pepper and curry powder. Adjust seasoning to taste. 4 Remove mixture from pan to a bowl and beat in 2 eggs. Spray nonstick muffin pan and then spoon in squash mixture to fill 12 muffin cups. 5 Baked in oven for 30 minutes or until set and browned. 6 Reheats well.
Special instructions
- You can leave out the curry if you want, but it adds tremendous flavor.
These were great and easy to make – 1 tsp of pepper is too much though, I used half of that. It made 12 muffin sized cups.
Yummy flavor but the blended texture is too squishy. Next time, no blending, just mashing.
I’m making this with a a couple adjustments… First, using frozen cubed squash, and sautéing everything then blending it for smoother texture. Can’t wait to eat this!
What a great idea for spaghetti squash! I didn’t have curry on hand but still enjoyed them.