SPAGHETTI SQUASH CURRY

Yield: 4

Author: Sabrina Moller

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SPAGHETTI SQUASH CURRY

I love curry. I love ramen. I just simply love the idea of noodles in a bowl with a healthy, warming broth! Well this curry brings out all the cozy, warm, comfort feels. With all the healthiest ingredients, this curry will leave you feeling SO GOOD!

Ingredients:

• rganic coconut milk
• 1 tbsp. organic curry spice
• 1 tsp.. ground organic ginger
• 2 cups cooked spaghetti squash
• 1 cup cauliflower rice
• 1 cup spinach
• 1 cup chopped celery
• 1 cup shredded rainbow carrots
• 2 cloves garlic, minced
• ½ lime, squeezed
• 1 tbsp. coconut oil
• Sea salt/black pepper to taste

Instructions:

1. In a large saucepan, heat the coconut oil on high until melted.
2. Add garlic and sauté till golden brown.
3. Reduce heat to medium and add celery, carrots and cauliflower rice to the pan, stir and cover.
4. Let cook for 2-3 minutes, then add ginger, sea salt, pepper, and curry spice.
5. Sauté for 2-3 minutes, then add cooked spaghetti squash and more curry spice if needed. Taste and adjust, cover and cook for a few more minutes.
6. Remove cover, reduce heat to low, and slowly pour in coconut milk. Stir until well combined. Then add spinach.
7. Let sit on a simmer for 5 minutes.
8. Remove from heat.
9. Garnish with parsley, soft boiled eggs, avocado and enjoy!

Calories

209.95

Fat (grams)

16.16

Sat. Fat (grams)

13.65

Carbs (grams)

16.18

Fiber (grams)

4.88

Net carbs

11.30

Sugar (grams)

5.07

Protein (grams)

4.75

Sodium (milligrams)

264.12

Cholesterol (grams)

1.16

https://www.platedate.co/blog/spaghetti-squash-curry

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