The other spaghetti squash recipe on my site is quite different from this one. I created a simple tomato curry sauce that was a nice, savory complement to the sweetness of the squash.
I used Penzy’s tandoori curry, but you can also make your own. The best part is, this spaghetti squash recipe is super low in calories. And by “super low”, I mean it has just 52! You also get barely any fat, plenty of vitamins and nutrients, and a little bit of fiber to top it off.
Cooking spaghetti squash is easy too. All you do is cut it in half, roast it in the oven, remove the seeds, and scoop out the flesh with a fork.
Here’s the Spaghetti Squash Recipe with Tomato Curry Sauce.
|Prep Time||Cook Time||Serves|
|5 min||40 min||2|
Ingredients: Spaghetti Squash recipe with Tomato Curry Sauce
- 1 medium sized spaghetti squash
- 2 T curry powder (I used tandoori)
- 1/2 cup reduced sodium tomato sauce
- 1 T yogurt
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
Cut the spaghetti squash in half. Place each half cut side down on a baking sheet or roasting pan. Cook in an oven (pre-heated to 375 degrees F) for 30-40 minutes. Let squash cool for several minutes. Scoop out the seeds, then remove the flesh with a fork. Combine the squash with the tomato sauce, curry, salt, pepper, and yogurt. Serve immediately.
52 calories, 0.5 g fat, 11 g carbs (2.5 g fiber), 2 g protein, 275 mg sodium