Spaghetti squash with curry shallot dressing
Votes: 4
Time: 2 hours.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A side dish that complements any main course, Katie Lee's baked spaghetti squash is enhanced with a flavorful butter, only in this recipe it's blended with curry powder, sweet shallots, and fresh lemon zest for a brighter flavor. After the squash is baked, the flesh is scooped out, forming strands similar to pasta. Katie tosses these with flavored butter. Just before serving, drizzle with pesto and sprinkle with toasted pine nuts.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 spaghetti squash (about 1.1 kg)
- 55 g of butter at room temperature
- 2 tsp soft curry powder
- 2 tsp chopped shallots
- 1 teaspoon chopped cilantro
- 1/2 teaspoon coarse salt, plus more if needed
- Finely grated zest of 1/2 lemon
- Ground black pepper
- 1/3 cup toasted pine nuts (about 45 g)
- Pesto sauce (see recipe), for filing
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Recipes with similar ingredients: spaghetti squash, shallots, pine nuts, pesto sauce, lemon zest, curry, cilantro
Cooking the dish according to the recipe:
- Preheat oven to 205°C. Line a baking sheet with parchment paper.
Using a sharp knife, score the pumpkin to allow the flesh to separate easily during cooking. Place the pumpkin on the prepared baking sheet and roast for approximately 1 hour and 30 minutes. Let the pumpkin cool on the baking sheet for 20 minutes. - Meanwhile, in a small bowl, mash together the butter, curry powder, shallot, cilantro, salt, lemon zest, and pepper to taste with a fork.
Cut the pumpkin in half and scoop out the seeds with a spoon. Use a large fork to separate the pumpkin fibers from the inside of the skin (use a towel to support the pumpkin if necessary). Toss with curry-infused butter until melted.
Transfer the warm pumpkin to a serving bowl. Taste and add salt and pepper if needed. Serve warm with pesto sauce and pine nuts.
Author of the recipe - Katie Lee is an American food writer and television food critic.
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