Spaghetti Squash Curry Recipe

Name: Spaghetti Squash Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 spaghetti squash (3-4 lbs); 1 teaspoon cumin seed; 1 teaspoon curry powder; 1 cup plain yogurt; ½ cup sour cream; 2 tablespoons dark brown sugar, packed; 2 tablespoons of fresh mint, chopped; 2 tablespoons fresh basil, chopped; 1 teaspoon salt; ½ cup pecans, toasted and chopped; black pepper, freshly ground

Servings: persons

1
Preheat oven to 350 degrees.
2
Bake whole squash 1 hour or until tender when pierced with fork.
3
Remove from oven and allow to cool 5-10 minutes.
4
halve lengthwise and remove seeds.
5
With fork, pull out the spaghetti-like strands.
6
Divide in half and place in 2 bowls.
7
Set aside.
8
Reduce oven temperature to 325 degrees.
9
In small skillet, heat cumin seed over medium heat for 2 minutes, stirring constantly.
10
Add curry powder.
11
Heat 1 minute.
12
Pour over half of the squash.
13
Add yogurt, sour cream, brown sugar, mint, basil, and salt.
14
Toss to combine.
15
Mound mixture in center of oven-proof serving platter.
16
Surround with remaining half of squash and garnish with toasted pecans.
17
Sprinkle with pepper to taste.
18
Bake until thoroughly heated, 10-12 minutes.
19
Serve immediately.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 spaghetti squash (3-4 lbs), 1 teaspoon cumin seed, 1 teaspoon curry powder, 1 cup plain yogurt, and more.

Yes, Spaghetti Squash Curry falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions