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Spaghetti Squash with Creamy Sauce

Spaghetti squash with a creamy, spicy tomato and coconut sauce, ready for chicken, prawns, nuts or seeds.
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Servings: 2 people
Course: Main Course
Cuisine: Nosh Rocks
Ingredients Method Notes

Ingredients
  

  • 1 medium spaghetti squash
  • 2 tbsp ghee or olive oil plus 2 tbsp for the sauce
  • 1 medium onion
  • 1 handful mushrooms
  • Green vegetables such as green beans or cabbage
  • 2 cloves garlic
  • 1 tsp chilli powder
  • 1/2 tsp turmeric plus a few pinches black pepper
  • 1 tbsp tomato purée
  • 1 cup water
  • About 50 ml coconut milk
  • Salt to taste
  • Chicken prawns, nuts or seeds, to serve

Method
 

Cook the squash
  1. Cut the spaghetti squash in half and remove the seeds.
  2. Add 2 tablespoons of ghee, olive oil or your chosen fat.
  3. Place in a slow cooker or covered casserole with a little water in the base.
  4. Slow-cook for 4 hours on high or 6–8 hours on low. Alternatively, cook covered in the oven at 160°C for 1 1/2–2 hours.
Make the sauce
  1. Chop the onion and garlic and fry in 2 tablespoons of fat.
  2. Add the mushrooms, other vegetables and spices and cook until soft.
  3. Add the tomato purée and water and cook until thickened.
  4. Add the coconut milk and your chosen protein. Cook chicken separately until golden before adding; add defrosted prawns just before serving; or use nuts or seeds for a plant-based option.

Notes

A flexible, nutrient-rich meal that works in the slow cooker or oven.