Spaghetti Squash Curry

This flavorful vegan red curry features spaghetti squash strands, lots of veggies, and chickpeas. Coconut milk makes it extra creamy, while red curry paste packs tons of flavor.

Course Dinner, Main Course

Cuisine Southeast Asian

Prep Time 15

Cook Time 1

Total Time 1 15

Servings 2-cup servings

Calories 647kcal

Author Lizzie Streit, MS, RDN

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

US Customary - Metric

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.
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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.

Nutrition