Spaghetti squash with coconut milk and red curry.
Pierce the squash in five places and microwave for 15 minutes until tender. Let stand for 10 minutes. Cut through the stem and remove the seeds.Scrape the flesh from the skin. Shred the squash int strands. Set aside.
Heat the coconut oil in a skillet. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes.
Add the curry paste and cook for 1 minute. Reduce the heat.
Add the coconut milk and bring to a simmer. Simmer for 1 minute.
Add the squash and coat thoroughly with the sauce.
Warm through, 1 to 2 minutes.
Add the cilantro, toss to mix. Serve
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (255g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 58 (47%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 42mg||1 %|
|Potassium 314.1mg||8 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 17.5g|
|Protein 2g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 123
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