Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer

Easy Creamy Curry Spaghetti Squash Casserole Recipe

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After receiving Spaghetti squash in my CSA box, and not knowing how to cook one, I came across a spaghetti squash casserole recipe that reminds me of beef ramen noodle soup I had when I was a child.

I do not recall what possessed me to put curry in it instead of sage, but below is the recipe I ended up making with the gluten free ingredients I had in the house at the time. It’s a slight modification from the original which can be found on this website.

Easy Creamy Spaghetti Squash Casserole Recipe (vegan, dairy free & gluten free)

Ingredients

  • 1 cup vegetable broth (whenever I make a bean soup, I add extra water then collect and freeze the extra for recipes like this)
  • 1 cup coconut milk
  • 3 garlic cloves crushed
  • 3 tablespoons corn flour (coconut flour or any other non-nut flour would work)
  • 1 tBs coconut spread or margarine
  • 3 tsp curry powder
  • 3 tsp chopped fresh sage leaves (optional)
  • 5 cups of roasted spaghetti squash…about 4 pounds (two small or one large)
  • coarse sea salt and ground pepper
  •  3/4 cup brown rice breadcrumbs
  • 2 tBs grated Parmesan cheese (optional)

IMG_53691.  Roast spaghetti squash by placing on a baking pan, stabbing with a fork several times and baking at 350 degrees F for 1 hour 15 minutes.  Slice open and remove seeds.  The flesh will come out with a fork like spaghetti (hence the name) This can be done ahead of time and refrigerated for 1 day.

2.  Preheat oven to 375 degrees F.

3.  In a small pot bring broth, milk and garlic to a boil over medium -high and cook 1 minute. Pour into a medium bowl and whisk in flour until well combined.

4.   In the pot, melt coconut spread (margarine), curry, and sage and cook stirring 1 minute. Return broth mixture to pan and simmer until thickened (about 6 minutes)about 12 minutes.   The coconut flour won’t get very thick on the stove, but will thicken more while baking as it absorbs moisture.

IMG_5368

5. Turn off heat.   Add squash to sauce in pan and mix well seasoning with salt and pepper to taste.  Transfer to 2 qt. casserole dish. Top with breadcrumbs and optional parmesan.  Bake about 20-25 minutes until slightly browning and bubbly.

Serves 8 as a side dish. (or 3-4 as a main)

IMG_5371

Serving Size = 1/3 batch
Calories: 263.9
Total Fat: 9.2 g
Saturated: 2.8 g
Polyunsaturated: 2.1 g
Monounsaturated: 2.2 g
Trans: 0 g
Cholesterol: 13.3 mg
Sodium: 460.4 mg
Potassium: 355.9 mg

Total Carbs: 41.4 g
Dietary Fiber: 7.2 g
Sugars: 12.1 g
Protein: 4.4 g
Vitamin A: 23.4%
Vitamin C: 15.6%
Calcium: 37.7%
Iron: 15.9%

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2 thoughts on “Easy Creamy Curry Spaghetti Squash Casserole Recipe

  1. Pingback: Dairy Free Smoothie « Gluten Free Friendly Foods

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