On a quick side note, if you haven't used Reynolds Slow Cooker Liners, you need to get on that. They cost about $1.99 for a package of 5. It's basically a heat-resistant plastic bag that you place in your crockpot that makes clean up take less than 2 minutes. No more baked on crud! Just toss your liner and wipe the pot out with a damp sponge after it cools.
Crockpots are also awesome at creating intense, layered flavors as they slowly cook, giving you a fabulous finished product. This spaghetti squash can be eaten as a side dish or toss in a few steamed shrimp for a complete entree. It's a great balance of savory and sweet with a touch of heat on the finish. I know curries can seem intimidating sometimes, but I promise, this one is definitely on the mild side. If you're looking for bit more punch, swap out the mild yellow curry powder for a vindaloo and you'll turn up the volume a few notches.
Curried Spaghetti Squash
1 medium sized spaghetti squash
1 can lite coconut milk
2 tablespoons mild yellow curry powder
3 cloves of garlic, finely minced
1 shallot, finely chopped
1 teaspoon fresh ginger, grated
2 teaspoons kosher salt
6-7 grinds of freshly cracked black pepper
3 tablespoons green onions
1/4 cup cashew halves (or slivered almonds)
1/4 cup golden raisins
2 tablespoons flat leaf parsley, freshly chopped (for garnish)
- Slice your spaghetti squash in half (the short way) and remove the seeds from the center
- In the base of your crockpot, whisk together coconut milk, curry, garlic, shallot, ginger, salt and pepper
- Place your squash in the mixture, cut side down
- Cook on low heat for 4-5 hours
- Once cooked, use a fork to scoop out the strands of squash and separate them
- Add 1/2 cup of the curry mixture to the squash and gently fold in until well incorporated
- Fold in cashews, raisins and green onions
- Top with chopped parsley and serve hot
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