This vegan spaghetti squash curry recipe is a Thai-inspired red curry that’s made with coconut milk, chickpeas, and tons of veggies. It’s easy to prepare and absolutely packed with flavor! Enjoy this gluten-free, dairy-free, and veggie-heavy meal for dinner.
Did you know winter squash is still in season? It gets a lot of hype in the fall, but you can totally keep enjoying your favorite squash well after the holidays. However, you may be looking for new ideas, especially if you went hard on the pumpkin baked goods and squash soups at the end of the year!
Lucky for you, I have the perfect recipe: spaghetti squash curry. This dish is a really fun and interesting way to use spaghetti squash strands as a high-fiber stand-in for noodles. It’s chock full of vegetables and absolutely packed with flavor from red curry paste, one of my favorite shortcut ingredients that takes the place of measuring out individual spices.
Plus, this recipe is just so cozy. I love how satisfying it is in the winter, and I hope you feel the same! Be sure to read the Ingredients and Serving sections for ideas if you want to substitute what you have on hand or add something else, like another protein, for serving.
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Ingredients and Substitutions
- Spaghetti squash: The star of the show! You’ll want one that’s pretty large, about 2 to 2.5 pounds. I used 2 small ones since I couldn’t find a bigger one. It’s helpful to roast the squash in advance if you want to save time when you’re ready to make the recipe.
- Bell pepper, onion, and frozen peas: I chose these veggies for spaghetti squash curry since they are usually ones that people have on hand. If you want to use different vegetables, go for it! You could try snap peas, chopped spinach, or even mushrooms. If using spinach or another green, mix it in towards the end since it won’t need a lot of time to cook.
- Thai red curry paste: I specifically seek out the Thai kitchen red curry paste. It is fully vegan and mildly spicy (depending on how much you use). You can use other brands of course, but keep in mind that they will vary in spiciness and they may also contain ingredients that are not vegan or vegetarian (if that’s something you need). Use leftover paste to make my Vegetarian Curry Peanut Vermicelli Soup!
- Coconut milk: Use canned coconut milk that’s unsweetened and full-fat for best results. Thai kitchen is also a great brand for this ingredient. If you don’t have coconut milk, substitute another creamy milk, such as oat milk or even whole milk.
- Chickpeas: I love adding a can of these to boost the protein content. Feel free to sub white beans if you have those instead.
- Lime juice: Adding a squeeze of fresh lime juice before serving is a great move. Sub rice vinegar if you don’t have limes.
Instructions
The full recipe card for spaghetti squash curry is at the bottom of the post. Here’s a preview of the steps with photos to guide you.
Prep the spaghetti squash for roasting. Carefully cut the squash lengthwise (from stem to bottom). Scoop out the seeds with a spoon. For more information and helpful tips about microwaving larger spaghetti squash to make them easier to cut, see my tutorial on How to Cut Spaghetti Squash (+ Cooking Tips).
Spread olive oil on the flesh and place each half cut side down on a lined baking sheet. Roast the spaghetti squash at 400 degrees F for 30 to 40 minutes until the strands can be easily pulled with a fork.
Cook the onion, bell pepper, garlic, and frozen peas in a skillet with olive oil.
Stir in the red curry paste, dried ginger, salt, and pepper.
Pour coconut milk into the pan and bring to a simmer.
Add the spaghetti squash strands and chickpeas. Simmer for a few minutes until the curry starts to thicken and everything is warmed through.
Storage and Reheating
If you have any leftovers of spaghetti squash curry, keep it in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 1-minute increments, stirring after each one, until warmed through. You can also reheat it in a skillet.
Serving
This recipe is a delicious on its own as a main dish, but you can bulk it up with additional protein sources if desired. Try it with shrimp, chicken, dumplings, or tofu, such as my Vegan Crispy Panko Tofu.
More Curry Recipes
Love this spaghetti squash curry? Try these recipes while you’re here!
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📖 Recipe
Spaghetti Squash Curry
Ingredients
- 1 large spaghetti squash - about 2 to 2.5 pounds
- 2 tablespoons extra virgin olive oil - divided
- 1 yellow onion - diced
- 1 bell pepper - diced
- 1 cup frozen green peas
- 3 cloves garlic - minced
- 3 to 5 tablespoons Thai red curry paste - see notes
- ½ teaspoon ground ginger - can sub 1 to 2 teaspoons fresh
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 13.5-ounce can coconut milk - unsweetened, full-fat
- 1 15-ounce can chickpeas - drained and rinsed
- 1 to 2 tablespoons lime juice - from ½ lime
Instructions
- To save time when you want to make the recipe, feel free to roast the spaghetti squash in advance and keep the cooked strands in the fridge for up to 3 days. Preheat the oven to 400 degrees F. Carefully cut the spaghetti squash in half lengthwise (from stem to bottom). Scoop out the seeds with a spoon and discard. Rub a tablespoon of olive oil on the flesh. Place each half cut side down on a baking sheet lined with parchment paper. Roast for 30 to 40 minutes until the squash is tender and the strands can easily be pulled away from the skin with a fork. You should get about 4 to 5 cups of strands. Remove and set aside for later use. For more tips on cutting large spaghetti squash in safe ways, see How to Cut Spaghetti Squash.
- Warm the other tablespoon of olive oil in a large skillet over medium heat. Add the onion, bell pepper, frozen peas, and garlic. Cook for 5 to 7 minutes, stirring occasionally until the onion is tender.
- Stir the red curry paste, dried ginger, salt, and pepper into the skillet. Cook for 1 to 2 more minutes until fragrant.
- Pour the coconut milk into the skillet. Use your spoon to scrape and release any curry paste that got stuck to the skillet. Bring to a simmer.
- Add the chickpeas and spaghetti squash strands to the skillet. Simmer for 3 to 5 more minutes until everything is warm and the curry begins to thicken.
- Remove from heat and stir in the lime juice. Serve and enjoy! Feel free to garnish with fresh cilantro leaves if you have them on hand.
- Leave a rating or review by tapping the stars on this recipe card (above) or in the comments section (at the end of the post).
Notes
- Red curry paste: Different brands will vary in spiciness and ingredients. I prefer to use Thai Kitchen red curry paste, since it is mildly spicy and made with vegan ingredients. I usually use 3 heaping tablespoons of it for the recipe, but you can use more if desired.
- Additions: Add other veggies or an additional source of protein, such as shrimp, chicken, tofu, or dumplings, if desired.
- Storage and reheating: Store leftovers in an airtight container in the fridge for 3 to 5 days. Reheat in a skillet or in the microwave in 1-minute increments, stirring after each one, until warmed through.
Anya Bos
I made this curry for my family last night, and we loved it! The curry was delicious and very easy to make.
Lizzie Streit, MS, RDN
Hi Anya, that’s wonderful to hear! Thanks so much for letting me know!
Ron from WPG
Quick, easy, and super delicious!!! Made this recipe as instructed and it was a big hit.
Served it with parantha flat bread and there was lots for leftovers. Can’t wait to try that.
Thanks for posting this recipe.
Lizzie Streit, MS, RDN
Hi Ron, I’m so glad to hear this recipe was a hit for you! Thanks so much for your 5-star review.