We are trying to avoid too many of the sugars that set off Will's IBS, and have found very few spaghetti squash recipes that don't sound like lasagna! too much cheese & tomato! So we worked this delicious number up and it is stunning. Perfect for the low carb diet me, and the low FODMaPs diet Will and the curry-loving AJ.
1 medium spaghetti squash (or suit your family)
breakfast sausage meat)
2 tsps finely chopped ginger
2 tsps dried hot pepper flakes
1 tsp coriander
1 tsp cumin
1 tsp turmeric
1/2 cup chopped celery
2 - 3 sliced mushrooms
1/2 chopped red pepper
2 cups Chinese greens cut into 2" lengths (I used Yue Choy Mue this time)
1 can organic coconut milk (full fat)
Heat oven to 400F.
SQUASH: Cut the spaghetti squash in half, scoop out the seeds, sprinkle with salt & pepper and place cut side down in a baking pan with about an inch of water in it. Bake at 400F for between 30 - 35 minutes or until getting soft. Remove from oven and let it cool down so you can scoop it out without burning your hands. Leave the oven on.
SAUCE: Meanwhile, cook your ground meat or sausage in a deep frying pan until browned a bit. Add the ginger, hot pepper flakes, coriander, cumin, turmeric and cook a couple minutes.
Stir in the vegetables in order, finishing with the Chinese greens. Add the coconut milk and let it melt into the veggies. Simmer while you prepare the squash.
By now the spaghetti squash should be cool enough to handle (or use oven mitts!).
Butter a casserole dish generously. Scrape the strands of squash out of the shell using a fork, and layer in the bottom of the casserole. Pour the sauce over the spaghetti squash and place in the oven to heat through only. Just 15 minutes should be perfect.
Serve with butter for Will, garlic butter for me, and hot sauce for AJ.