Lemongrass Curry Spaghetti Squash

Why You’ll Love This Recipe

I love this recipe because it delivers plenty of flavor without requiring complicated preparation. Once my spaghetti squash is cooked, the curry sauce comes together quickly in one pan.

I also like how naturally the squash works with coconut curry. Its mild flavor absorbs the lemongrass, ginger, garlic, and curry sauce, while its noodle-like texture makes every forkful satisfying.

Another advantage is how easy the recipe is to customize. I can add chickpeas for extra substance, increase the curry paste when I want more heat, or add vegetables such as spinach, bell peppers, mushrooms, or bok choy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 medium spaghetti squash
• 1 tablespoon coconut oil or vegetable oil
• 2 stalks fresh lemongrass, tender inner portion finely minced
• 1 tablespoon freshly grated ginger
• 3 garlic cloves, minced
• 2 tablespoons Thai red or green curry paste
• 1 (13.5-ounce) can coconut milk
• 1 tablespoon brown sugar or coconut sugar
• 1 tablespoon soy sauce or tamari
• 1 cup cooked chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated lime zest
• Salt, to taste
• Fresh basil or cilantro, for serving
• Chopped cashews or peanuts, optional
• Lime wedges, for serving
• Sliced fresh chili or chili sauce, optional

Directions

1. I preheat my oven to 400°F (205°C). I carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. I place the halves cut-side down on a lined baking sheet.
2. I roast the squash for about 35–45 minutes, depending on its size, until it is tender enough to scrape into strands but not so soft that it becomes mushy. Roasting times for spaghetti squash vary considerably by size and method.
3. I let the squash cool for several minutes, then use a fork to scrape the flesh into long spaghetti-like strands. I set the strands aside while I prepare the curry.
4. I heat the oil in a large skillet or saucepan over medium heat. I add the finely minced lemongrass, ginger, and garlic and cook for about 1 minute, stirring frequently, until fragrant.
5. I stir in the curry paste and cook it for another minute. Cooking the curry paste briefly in oil helps bring out its aromatic flavors before I add the liquid.
6. I pour in the coconut milk, then add the brown sugar and soy sauce. I stir everything together and bring the sauce to a gentle simmer.
7. I let the curry simmer for about 5 minutes before adding the chickpeas. I cook them for another 3–5 minutes so they warm through and absorb some of the sauce.
8. I gently fold in the spaghetti squash strands and cherry tomatoes. I cook everything together for another 2–3 minutes, just long enough to heat the squash without making it overly soft.
9. I remove the pan from the heat and stir in the lime juice and zest. I taste the curry and adjust the salt, curry paste, lime, or sweetness as needed.
10. I serve the curry warm and finish each portion with fresh basil or cilantro. When I want extra texture and heat, I add chopped cashews or peanuts and sliced chili.

Servings and Timing

I make approximately 4 servings from this recipe.

• Prep time: 15 minutes
• Cook time: 40–50 minutes
• Total time: 55–65 minutes
• Servings: 4

I use these times as a practical estimate because spaghetti squash cooking time changes according to its size. Comparable spaghetti squash recipes range from about 30 minutes using faster cooking methods to considerably longer for whole-roasted squash, while similar curry recipes commonly yield around four servings.

Variations

For a green curry version, I use Thai green curry paste instead of red curry paste. I find that its herbal flavor works especially well with fresh basil and lemongrass.

When I want extra protein, I add tofu, cooked chicken, shrimp, or additional chickpeas. If I use shrimp, I add it toward the end so it cooks gently without becoming tough.

For more vegetables, I add sliced mushrooms, bok choy, spinach, zucchini, or bell peppers. I sauté firmer vegetables before adding the coconut milk and stir delicate greens in near the end.

When I want a richer curry, I use full-fat coconut milk. For a lighter sauce, I use light coconut milk, although I expect the finished curry to be thinner and less creamy.

I can also turn up the heat with extra curry paste, fresh chilies, or chili sauce. When I want a milder dish, I start with less curry paste and add more after tasting the sauce.

Storage/Reheating

I store leftover Lemongrass Curry Spaghetti Squash in an airtight container in the refrigerator for up to 3–4 days. If I know I will have leftovers, I prefer keeping some of the squash separate from the curry sauce so the strands maintain a firmer texture.

To reheat it, I place the curry in a skillet or saucepan over medium-low heat and stir gently until hot. If the sauce has thickened in the refrigerator, I add a small splash of coconut milk, broth, or water.

I can also microwave individual portions in short intervals, stirring between each one. I avoid overheating the squash because prolonged cooking can make the strands watery and overly soft.

FAQs

What does Lemongrass Curry Spaghetti Squash taste like?

I find it creamy, aromatic, slightly sweet, tangy, and gently spicy. Coconut milk gives the curry richness, while lemongrass, ginger, garlic, and lime keep the flavors bright and fresh.

Can I make Lemongrass Curry Spaghetti Squash vegan?

Yes. I keep the recipe vegan by using vegetable oil, coconut milk, soy sauce or tamari, and a curry paste without shrimp or fish ingredients. I check the curry paste label because formulations vary between brands.

Can I use lemongrass paste instead of fresh lemongrass?

Yes. When fresh lemongrass isn’t available, I use prepared lemongrass paste as a convenient substitute. I add it gradually and adjust according to taste because concentrated products can vary in strength.

How do I keep spaghetti squash from becoming mushy?

I avoid overcooking it. I roast the squash until the flesh separates into strands but still has a little bite, then I add those strands to the curry only near the end. Spaghetti squash can become mushy when overcooked.

What can I serve with Lemongrass Curry Spaghetti Squash?

I often serve it on its own because the squash, chickpeas, vegetables, and coconut curry already make a satisfying meal. When I want something more substantial, I pair it with tofu, shrimp, chicken, steamed vegetables, or a simple cucumber salad.

Conclusion

This Lemongrass Curry Spaghetti Squash is the kind of meal I make when I want something comforting without relying on traditional pasta or a heavy sauce. The tender squash strands soak up the creamy coconut curry beautifully, while lemongrass, ginger, garlic, lime, and fresh herbs keep every bite aromatic and lively.

Lemongrass Curry Spaghetti Squash

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Tender spaghetti squash strands are tossed in a creamy, aromatic coconut curry with lemongrass, ginger, garlic, chickpeas, tomatoes, and fresh lime. This vibrant plant-based meal is comforting, satisfying, and easy to customize.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40–50 minutes
• Total Time: 55–65 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Roasting and Stovetop
• Cuisine: Thai-Inspired
• Diet: Vegan

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon coconut oil or vegetable oil
• 2 stalks fresh lemongrass, tender inner portion finely minced
• 1 tablespoon freshly grated ginger
• 3 garlic cloves, minced
• 2 tablespoons Thai red or green curry paste
• 1 (13.5-ounce) can coconut milk
• 1 tablespoon brown sugar or coconut sugar
• 1 tablespoon soy sauce or tamari
• 1 cup cooked chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1 tablespoon fresh lime juice
• 1 teaspoon finely grated lime zest
• Salt, to taste
• Fresh basil or cilantro, for serving
• Chopped cashews or peanuts, optional
• Lime wedges, for serving
• Sliced fresh chili or chili sauce, optional

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven to 400°F (205°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a lined baking sheet.
2. Roast for 35–45 minutes, depending on the size of the squash, until tender enough to scrape into strands but not mushy.
3. Let the squash cool for several minutes, then use a fork to scrape the flesh into long spaghetti-like strands. Set aside.
4. Heat the oil in a large skillet or saucepan over medium heat. Add the lemongrass, ginger, and garlic and cook for about 1 minute, stirring frequently, until fragrant.
5. Stir in the curry paste and cook for another minute to release its aromatic flavors.
6. Pour in the coconut milk and add the brown sugar and soy sauce. Stir well and bring to a gentle simmer.
7. Simmer the curry for about 5 minutes. Add the chickpeas and cook for another 3–5 minutes, until heated through.
8. Gently fold in the spaghetti squash strands and cherry tomatoes. Cook for 2–3 minutes, just until the squash is heated through.
9. Remove from the heat and stir in the lime juice and lime zest. Taste and adjust the salt, curry paste, lime, or sweetness as desired.
10. Serve warm with fresh basil or cilantro. Garnish with chopped cashews or peanuts, sliced chili, and lime wedges if desired.

Notes

• Use Thai green curry paste for a more herbal variation that pairs especially well with basil and lemongrass.
• For extra protein, add tofu, cooked chicken, shrimp, or additional chickpeas. Add shrimp near the end to avoid overcooking.
• Mushrooms, bok choy, spinach, zucchini, and bell peppers are excellent vegetable additions.
• Use full-fat coconut milk for a richer curry or light coconut milk for a thinner, lighter sauce.
• For a vegan version, check that the curry paste contains no shrimp, fish, or other animal-derived ingredients.
• Prepared lemongrass paste can replace fresh lemongrass; add gradually because its strength varies by brand.
• Avoid overcooking the spaghetti squash to keep the strands firm rather than watery or mushy.
• Store leftovers in an airtight container in the refrigerator for up to 3–4 days. For the best texture, store the squash and curry sauce separately when possible.
• Reheat gently over medium-low heat, adding a splash of coconut milk, broth, or water if the sauce becomes too thick.

Nutrition

• Serving Size: 1 serving
• Calories: 390 kcal
• Sugar: 11 g
• Sodium: 620 mg
• Fat: 25 g
• Saturated Fat: 18 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 8 g
• Protein: 9 g
• Cholesterol: 0 mg