Spaghetti Squash Curry Recipe

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Ingredients:

Serving

Directions:

Preheat oven to 350 degrees.
Bake whole squash 1 hour or until tender when pierced with fork.
Remove from oven and allow to cool 5-10 minutes.
Halve lengthwise and remove seeds.
With fork, pull out the spaghetti-like strands.
Divide in half and place in 2 bowls.
Set aside.
Reduce oven temperature to 325 degrees.
In small skillet, heat cumin seed over medium heat for 2 minutes, stirring constantly.
Add curry powder.
Heat 1 minute.
Pour over half of the squash.
Add yogurt, sour cream, brown sugar, mint, basil, and salt.
Toss to combine.
Mound mixture in center of oven-proof serving platter.
Surround with remaining half of squash and garnish with toasted pecans.
Sprinkle with pepper to taste.
Bake until thoroughly heated, 10-12 minutes.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	218.68 Kcal (916 kJ)
Calories from fat	139.74 Kcal
		% Daily Value*
Total Fat	15.53g	24%
Cholesterol	9.01mg	3%
Sodium	351.24mg	15%
Potassium	389.77mg	8%
Total Carbs	21.5g	7%
Sugars	10.42g	42%
Dietary Fiber	5.79g	23%
Protein	5.06g	10%
Vitamin C	5.8mg	10%
Vitamin A	0.2mg	6%
Iron	22.9mg	127%
Calcium	128mg	13%

Amount Per 100 g
Calories	82.14 Kcal (344 kJ)
Calories from fat	52.49 Kcal
		% Daily Value*
Total Fat	5.83g	24%
Cholesterol	3.39mg	3%
Sodium	131.93mg	15%
Potassium	146.41mg	8%
Total Carbs	8.08g	7%
Sugars	3.91g	42%
Dietary Fiber	2.18g	23%
Protein	1.9g	10%
Vitamin C	2.2mg	10%
Vitamin A	0.1mg	6%
Iron	8.6mg	127%
Calcium	48.1mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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