- Note: Soak almonds overnight in warm or room temperature purified water for at least 8 hours.
- Organic coconut butter may be substituted for almonds.
- 1 small (2 ½ lb) organically grown spaghetti squash
- 1 (14-ounce) can unsalted diced organic tomatoes or 2 large very ripe freshly diced tomatoes
- ½ cup soaked organic almonds (to be pureed) (or organic coconut butter)
- 2 tsp organic curry powder
- ¼ tsp plus ⅛ tsp crushed organic celery seed, in separate bowls
- 3 cups thinly sliced organic greens, such as baby kale, chard or spinach
Roasted Spaghetti Squash with Almond Curry
Preheat the oven to 375°F.
Halve squash lengthwise and use a spoon to scoop out seeds and discard. Place squash cut-side down in a 9×13-inch baking dish. Pour 1 cup water into the dish and roast until squash shells are tender when pressed with your finger, about 30 minutes. Let sit until cool enough to handle. Leave oven on.
Meanwhile, pour tomatoes into a strainer set over a bowl. Puree almonds in a blender and then add the juice from the tomatoes, curry powder and ¼ tsp of the crushed celery seed; blend until smooth.
Use a fork to rake out flesh of squash in strands, keeping shells intact. Transfer squash to a bowl and toss with remaining 1/8 tsp crushed celery seed. Return shells cut-side up to the baking dish. Spoon one-third of the squash into shells, dividing evenly. Top with half of the tomatoes and half of the greens, then drizzle with about one-third of the almond sauce. Repeat the layering. Top with remaining squash and sauce. Roast until filling is heated through and greens have wilted, about 15 minutes.