Green Curry Spaghetti Squash

This recipe was inspired by a meal I had out at a restaurant called Peli Peli in Houston. Although this recipe is gluten free, grain free, dairy free, ketogenic and vegan (option to serve with shrimp as pictured); it is absolutely FULL of flavors! I always enjoy experimenting with vegetables and am thrilled to see chefs use vegetables rather than grains in a new and exciting way! This recipe uses spaghetti squash; a perfect pasta substitute that is rich in vitamins such as Vitamin C and antioxidants such as; beta-carotene, lutein, and zeaxanthin. 

The subtle sweetness of spaghetti squash make it the perfect compliment to a slightly sweet green curry! This is yet another low carbohydrate or ketogenic recipe that is so satisfying!  Option to serve with coconut basil shrimp (as pictured) or as is for an exciting vegan meal! 

Vegan Green Curry Paste by the Minimalist Baker 

GATHER

1 medium spaghetti squash

1 can bamboo shoots

1 package bok choy or spinach 

1 cup basil, chopped

4 green onions, diced

1 lime, juice and zest 

1/3 cup green curry paste (I made my own similar to this recipe by the Minimalist Baker)

1/2 cup full fat coconut milk

1 tbsp your favorite curry powder (I used a Thai lemon grass one)

Salt to taste

1 tbsp ghee

1 tbsp avocado oil

MAKE

Preheat oven to 375 F. Heat spaghetti squash in microwave until you are safely able to cut in half length wise. Remove seeds from center of spaghetti squash. Line baking sheet with tin foil and spread avocado oil on foil before placing spaghetti squash halves face down.Place on center rack and allow to cook for about 30 minute or until you are able to run a fork through the flesh. You will be cooking the squash a second time on the stove top so be sure not to over cool it! Once the spaghetti squash is done remove from the oven and using a fork remove the flesh from the outer skin and set aside. Turn the oven off.

In small mixing bowl, mix together curry paste, curry powder, coconut milk, lime juice and salt to taste and set aside. In large skillet or wok heat 1 tbsp ghee with the green onion and cook until translucent. Add the rinsed bamboo shoots and non choy and cook until tender. Pour green curry mixture over top and fold in spaghetti squash and continue to mix and stir over medium to low heat. Food in basil and save a few leaves to garnish if desired. Top with lime zest and enjoy !