Spaghetti Squash with Curried Squash Sauce

Name: Spaghetti Squash with Curried Squash Sauce
Yield: 4 portions
Ingredients: 2 tablespoons snipped fresh chives; 2 tablespoons freshly grated Parmesan cheese; 1 tablespoon curry powder; 1 yellow summer squash, cubed; 1 spaghetti squash (3 to 3½ pounds); 2 tablespoons unsalted butter

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Light, thin spaghetti squash becomes “pasta” to serve as a bed for a scrumptious curried yellow squash purée. It’s a great golden first course or light entrée. Make sure you take the time to pull the spaghetti squash apart lightly, to make it really fluffy.

Ingredients

1 spaghetti squash (3 to 3½ pounds)
2 tablespoons unsalted butter

Side dish
Vegetarian
Spicy

Method

Cut the spaghetti squash in half and scrape out the seeds. Place the squash skin side up in a large saucepan, cover by 2 inches with water, and bring to a boil. Lower the heat, cover, and simmer for 20 minutes.
While the spaghetti squash is cooking, prepare the curried squash: Melt the butter in a skillet, and add the curry powder and yellow squash. Sauté over