1,000 Vegetarian - Spaghetti Squash with Curried Carrots and Beans

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Spaghetti Squash with Curried Carrots and Beans

 

Recipe By :1,000 Vegetarian Recipes - Carol Gelles

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large spaghetti squash (3 lb)

2 teaspoons vegetable oil

2 cups chopped onions

1 tablespoon minced fresh ginger

1 tablespoon curry powder

1/2 teaspoon ground coriander

1/8 teaspoon ground red pepper

1 cup vegetable broth

2 cups carots -- sliced 1 " thick

1 1/2 cups cooked butter beans

1/4 teaspoon salt, or to taste

 

Serves 4 to 6. Preheat the oven to 350F. Cut the spaghetti squash in half

widthwise; place in a baking pan, cut side down, and bake for 1 hour or until

tender. Discard the seeds. Pull out the squash threads and place in large

bowl.

 

While the squash is baking, heat the oil in a large skillet over medium-high

heat. Add the onions and ginger; cook, stirring, until softened, about 2

minutes. Stir in the curry powder, coriander, and red pepper, until absorbed.

Add the broth and bring to a boil. Add the carrots; return to a boil. Reduce

heat and simmer, uncovered, 45 minutes.

 

Add the beans; cook, 10 minutea, until heated through and sauce has thickened

slightly. Stir in the salt.

 

Pour the sauce over the spaghetti squash and toss to combine.

 

Description:

" Chickpeas can be substiuted if you like. "

 

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Per Serving (excluding unknown items): 97 Calories; 4g Fat (32.2% calories from

fat); 3g Protein; 14g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 410mg

Sodium. Exchanges: 1/2 Grain(Starch); 1 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0