The first big snow of the season in Chicago means winter is here (wah, wah) and it’s COLD!
When the weather gets cold, there’s nothing like a spicy curry dish to warm you up. Typical curry dishes can pack on the calories, however, because of heavy coconut milk and lots of butter. So I figured, why not make a lightened-up recipe using curry? This spaghetti squash dish is vegetable-based (vegetarian, in fact), gluten-free and full of flavor. Enjoy!
Curry Spaghetti Squash with Spiced Greek Yogurt Sauce
- 1 1/2 cups cooked spaghetti squash (about 1/4 large squash)
- 1/2 cup kidney beans (preferably organic, no salt added variety — Whole Foods has a great version)
- 1/2 cup 2% or full-fat organic (from grass-fed cows) Greek yogurt
- 2 Tbsp unsalted walnuts
- 2 Tbsp organic raisins
- 1 Tbsp curry powder
- 2 tsp organic honey
- 1 tsp dried basil
- 1/2 tsp cinnamon
- 1/4 tsp dried ginger
- 1/4 tsp cumin
- 1/4 tsp sea salt
Cook spaghetti squash by halving and roasting in a 375 degree oven for about 45 minutes. Use a fork to shred squash into “spaghetti.” Mix spaghetti squash with remaining ingredients until well-blended. Serve warm.
Note: you can make the spaghetti squash ahead of time and then heat once you’ve mixed the ingredients (this is what I did)
What other cold-weather dishes do you love?