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Lemongrass Curry Spaghetti Squash

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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.

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

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

Find it online: https://thefamilycooking.com/lemongrass-curry-spaghetti-squash/