Creamy Curried Spaghetti Squash
3/4 cup cashews
soaked overnight
1 medium spaghetti squash
about 6 pounds
3/4 cup chicken broth
or veggie broth for vegan
2 cloves garlic
1 stalk celery
coarsely chopped
1 tsp curry powder
1 tsp sea salt
1 bunch cilantro
This is our favorite way to prepare spaghetti squash! We recently tasted the curried version of it over at Sushi Ran in Sausalito, California and liked it so much that we figured out how to make a version of it at home. We've tried both roasting and microwaving the spaghetti squash and prefer the microwave method. It was easier and the texture was way better than the roasted version.
Soak the cashews the night before.
Microwave the squash for about 5 minutes per pound. Rotate the squash every 5 minutes during the cooking cycle. The surface will be slightly soft when its fully cooked.
While squash is cooking, prepare the sauce. Drain and rinse the cashews, and add them with the broth, garlic, celery, curry powder and sea salt to a small saucepan. Combine with a hand blender until smooth, about 1 minute.
Gently warm the saucepan taking care not to boil the contents.
Once the squash is cool enough to handle out of the microwave, cut it at the equator. (You get longer strands this way.) Scrape the inside of the squash with a fork. This will produce spaghetti-like strands. Add to your serving bowl.
Mix in just enough cashew-curry sauce to coat the spaghetti squash. Top with cilantro and the crushed cashews. Serve and enjoy immediately.
source: inspired by Sushi Ran, sauce adapted from Vanille Verte