With the start of fall, who doesn’t want to enjoy the fall vegetables to their fullest?  I thought what better way to start the season than with spaghetti squash.  However, when you buy a spaghetti squash, it is a commitment. Not only do you have to haul the thing home, but once you get it into your kitchen, you actually have to do something with it. If you are like me, it sits on the counter for a day or so while you think, eh, I’ll deal with that another day. But once you roll up your sleeves and dig in you realize, it’s not that bad. You cut it, cook it, and then savor the goodness of your efforts.

There are a million things you can do with spaghetti squash. It is one of the more versatile vegetables out there. It makes a great side dish no matter what you are serving and you can pair it with just about anything.  I choose to make this stuffed spaghetti squash with curry seasoning and chick peas, but really, anything goes! Try this recipe out or send us your favorite.  Enjoy the squash, enjoy the start of fall, and here’s to a fun transition into all the goodness this season has to offer.

Ingredients

2 small spaghetti squash (about 1 1/2 lbs each)
1 cup cooked chick peas
1 small red onion, sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1/3 cup golden raisins
1 Tbsp finely chopped jalapeno chili
1/2 cup light coconut milk
1 1/2 tsp curry powder
2 Tbsp thinly sliced basil, optional

Method

Preheat oven to 375 degrees.

Pierce squash in several places with knife. Microwave on high for 3 minutes to soften. Slice off ends, and stand squash upright. Cut straight down length of squash. Remove seeds with spoon. Place halves cut side down on rimmed baking sheet and add 1 1/2 cups water to cover surface. Bake 30 minutes or until squash yields when pressed.

Cool squash cut side up 10 minutes. Scrape squash halves with fork to release strands. Transfer strands to a large bowl and stir in chick peas, onion, sun-dried tomatoes, raisins, and jalapeno. 

Whisk together coconut milk and curry powder in bowl. Stir into squash mixture and toss to combine. Season with salt and pepper to taste.

Fill squash shells with mixture and return to baking sheet, cut side up.  Bake 20 minutes or until heated through. Top with basil and serve.

Bring It!

Wrap each half in foil and ask host if you can place in oven when you get there.