Roasted Spaghetti Squash with Almond Curry

WHOLE FOODS MARKET(5)
Kyrie Tong: "Super tasty. Added more curry powder and it ended…" Read More
6Ingredients
60Minutes
290Calories

Ingredients

US|METRIC
  • 2 1/2 pounds spaghetti squash
  • 1 can no-salt-added diced tomatoes (14-ounce)
  • 1/2 cup almond butter (unsweetened)
  • 2 teaspoons curry powder
  • 1/4 teaspoon fine sea salt (divided)
  • 3 cups greens (thinly sliced, such as baby kale or spinach)
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    NutritionView More

    290Calories
    Sodium11% DV260mg
    Fat32% DV21g
    Protein16% DV8g
    Carbs9% DV28g
    Fiber8% DV2g
    Calories290Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol
    Sodium260mg11%
    Potassium660mg19%
    Protein8g16%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber2g8%
    Sugars0g0%
    Vitamin A4%
    Vitamin C25%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Kyrie Tong 10 days ago
    Super tasty. Added more curry powder and it ended up with quite the kick!
    Sandra a month ago
    Great tasting and super easy, used extra curry powder
    Jones 6 months ago
    A signature dish for me now. Extended the prebake to at least 45 minutes. Everybody LOVED the dish.
    Jordon 8 months ago
    Delicious. I was surprised that the sauce was so easy to make.
    Lindsey 9 months ago
    Good! Made a bit of extra sauce.
    James Duncan 9 months ago
    May have needed to cook a little longer than suggested
    Lindsay Koso 10 months ago
    Amazing, and so filling! I chose to double the tomatoes and add some sauteed mushrooms, and it was delicious. Will definitely make again!!
    Carly 10 months ago
    Delicious! The sauce is so yummy!
    Daniela Matchael 10 months ago
    Great recipe! I added slivered almonds for a little crunch, and my family absolutely aproves it. My husband is the picky eater in the family and even he almost ate a whole serving! Lol. I will add it to my favorites.
    Natalie DeGolia a year ago
    The greens didn’t really wilt even though I cooked it much longer (per other people’s suggestions) but it was pretty good, would probably make again
    JB Douglas a year ago
    Super quick and simple, good flavors. Makes good leftovers too. Didn’t have almond butter, just used some dairy butter and almond oil.
    Azenette Russell a year ago
    it was ok. made plenty.
    Lautner a year ago
    Easy to make and great taste. Added shrimp for extra protein.
    Josh a year ago
    Really good, if you love curry double the amount!
    Julian a year ago
    very tasty, needed more sauce though
    Drina a year ago
    Easy to make, loved the taste. Like most people mentioned, you need more time on the squash if you want a smooth texture. Also, next time I’m going to roast the tomatoes with a bit of garlic and maybe onion. They were relatively flavorless in the dish.
    Alexe H. a year ago
    I had to add 10 min to the cooking time of the squash and it is still a bit crunchy. Very good altogether! I love the sauce (I added a bit less almond butter and it turned out great:)
    Nita Eaton a year ago
    It was easy to make and I followed the directions. However, the spaghetti squash needed longer to cook than the 30 minutes that was estimated so it turned out crunchy. I would recommend you cook it for at least 45 minutes to an hour. The combination of the spaghetti squash tomatoes leafy greens and sauce was very good. This is definitely a recipe I’m going to try again but this time I’m going to make sure my spaghetti squash is cooked longer in order to prevent crunchy squash.
    Kara Lohr a year ago
    I also needed to cook the spaghetti squash a little longer. I added a few extra spices, garlic and red chili pepper flakes and it turned out pretty good!
    Lyndsay a year ago
    Very good! I added onions and garlic in with my greens and it was perfect!
    Buck a year ago
    Not a fan of the taste of the sauce.
    Anna Lawrence a year ago
    Delicious!! Definitely cooked the spaghetti squash for longer but this is great!
    Natalie & Bill a year ago
    I thought this was disgusting. Almond buttered soggy squash. Gross
    Shaker a year ago
    Great idea, but I ended up making a lot of changes (mainly by accident - and missing ingredients). I made a coconut curry sauce and instead of greens I thinly sliced up a couple leaves of swiss chard. Also, the none V method; I roasted 1/4" cubes of browned chicken breast, tossed in a little of the coconut curry and topped at the end. It was amazing! I was wondering if maybe I should slice in some basil next time.
    Excellent and easy to make
    Eve Davignon 2 years ago
    Mon conjoint a adoré mais moi j'ai trouvé le gout du beurre d'amande trop prononcé
    Lei D. 2 years ago
    loved it! new to the vegetarian world and this made me enjoy my new way of life
    Jennifer B. 2 years ago
    I liked this dish a lot. I'm new to being a vegetarian. I hope I can make it stick. I think next time I make it I'll used cashew butter because to me almond butter has a kind of smoked bitter aftertaste. The other thing I'll do different is to mix it altogether in the bowl and bake in a casserole dish instead of the shell. This way all the sauce is mixed in and it's not a hard to stuff back in the shell and to reheat later if make 2 separate meals
    This dish turned out really good I expected bot to be that good but once I bit into my tastebuds were blown away. A suggestion I would add to the recipe is to use to cans of tomatoes

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