Vegan Green Curry Spaghetti Squash

As I’ve said, I’m trying to get my health in order and part of that is making sure that I am eating good food. I was craving a curry and I wasn’t sure what to eat it with as I am trying to cut down on carbs. Now, I don’t really think that going full Keto diet is for me. It’s just not up my alley and I don’t like having to think so much about every bit of food that goes into my mouth. I like food too much.

Cutting back on carbs is never going to be a bad thing, though. I definitely eat far too much carbs and need to cut back on these things. At least find alternatives and make having carbs a treat.

So I was craving curry and I didn’t want to have it with rice or pasta and I figured that spaghetti squash would be a good alternative and I was RIGHT. Spaghetti squash is the absolute best. It has a pretty mild flavour so it goes well with just about any sauce you can think of and it complimented this curry perfectly. It’s healthy, yummy, and super simple!

Now, I made mine vegan because I’m not a huge fan of meat but I’m sure that this would be just as awesome if you wanted to include some chicken or shrimp. Without much more explanation, here it all is! This could likely feed one or two people, depending on how big your squash is.


1 Spaghetti Squash
1 Can (400ml) Coconut Milk
3-5 Teaspoons Green Curry Paste (depending on how spicy you like it)
Coconut Oil (for cooking)(You can use whatever oil you like but since this has coconut milk in it and I have coconut oil in the house, that’s what I’m using)
Various Veggies (I’m using broccoli, cauliflower, mushrooms, onion, cherry tomatoes, and peas but go ahead and use whatever you like/is on sale/is in season)

01. To make your squash easier to cut, poke holes in it with a fork and then microwave it for about 3 minutes or so, depending on the strength of your microwave. Once it has softened, cut it in half lengthwise and scrape out the seeds.


02. Brush it with oil then put it in a preheated oven at 400F for about 40-45 minutes.


03. Chop your veggies and prepare it so it’s ready to go. Once you get it all in the pan, it’s fairly quick to cook so I like to have everything prepped. When there is about 15 minutes left for your squash, put some coconut oil in a deep pan and warm on a medium heat. Add your diced onion and sweat it out until translucent and soft.



04. Add your veggies in order for what’s going to take longer to cook. For me, that’s mushrooms


05. Broccoli and cauliflower


06. Tomatoes


07. Add your coconut milk and bring it to a simmer for a few minutes. If your squash is done at this point, take it out of the oven and let it cool.


08. After the coconut milk has had a chance to simmer for a few minutes, add in your curry paste. I don’t find green curry to be that spicy but that’s up to you to decide. Add as much or as little as you like. As a note: I’ve read that some curry pastes will have shrimp in it so if you want to be sure this is vegan, check the ingredients.


09. Once your squash has cooled a bit so you can touch it, you’re going to scrape a fork against the flesh and it will peel away from the skin in what looks like spaghetti noodles (hence the name).


10. Put your squash in a bowl, top with curry and enjoy! Let me know what you think 🙂



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