I don’t think I’ve made it a secret that I’m a Dinner Planning drop out. Tonight was one of those nights where I found myself slapping together whatever ingredients I had on hand in an attempt to turn those ingredients into a meal.
I do have other secrets though. If you listen carefully, I’ll whisper some to you while I slap together this post.
So what do we have here? A small spaghetti squash, sweet potatoes three and four, the de facto garlic and onion, plus a bunch of canned stuff.
(Secret #1 – coconut milk is the “make anything taste good” ingredient.)
Pre-heat your oven to 350 and then halve your spaghetti squash with the biggest knife you’ve got on hand.
(Secret #2 – If your knife gets stuck while trying to cut your squash in half, just bang the squash on your cutting board like a giant squash hammer until it makes it’s way through the squash and gets unstuck.)
(Secret #3 – You will likely amuse yourself and/or any small children in the vicinity when squash seeds go flying across your kitchen like fireworks when following the method outlined in Secret #2.)
Scrape seeds out with a spoon, place squash halves face down on a lightly oiled baking sheet and slide it into your pre-heated oven.
(Secret #4 – do you see how all those slots in the knife block up there are empty? That’s a sure sign there’s a counter full of dishes behind me that need to be washed.)
Next we’ll saute garlic and onion, followed by tomatoes, diced sweet potatoes, coconut milk, curry powder plus some salt and pepper.
(Secret #5 – that can of coconut milk is quite nicely blocking the clutter on my counter from our view. Boy, coconut milk does all sorts of amazing stuff!)
Bring curried sweet potato stew to a boil and then cover and reduce to a simmer. This can be considered Ready! as soon as the potatoes are soft, about 30 – 40 minutes. Throw in your can of rinsed and drained chick peas for the last 15 minutes or so of cooking.
Because the squash was small, it too was ready in about 40 minutes. Spaghetti squash is like any other squash I’ve ever met; you know it’s ready when you can easily stick a fork into it. When squash is cooked, scrape the “spaghetti” out of the squash and into your dish.
(Secret #6 – a big thanks to the tripod that made this picture possible – a tripod I also sometimes call “a can black beans”.)
With your spaghetti squash in bowls, load that slapped together sweet potato curry on top:
No secrets here,
now it’s just time to eat!
Me love your photo composition
My kind of dinner!
that other plate is for ME right?
This is the second spaghetti squash post I’ve seen today and fall isn’t officially here yet.
I’m off to the store!
xo
Hope you loaded up Cindy! I’ve still got another one here on my shelf – I’d forgotten how good it is!
Wow, that looks delicious! I’ve tried several types of squash in my day, but I’m not sure I’ve tried spaghetti squash yet. That looks like a great combo, I just might have to try it soon.
This was the best recipie! I’ve just got random things around the kitchen and I was trying to pair spaghetti squash and the 2 sweet potatoes on the bottom rack in my kitchen ! This was perfect! I will need to run to the store for the cocnut milk, but now that I know it’s such a “special foodie secret” I’ll buy a case for the pantry to have on hand! Thanks so much! I’m new to cooking healthy and this is one awesome recipie my family is sure to enjoy!
Thanks Moriah! I’m suddenly excited for spaghetti squash season – bring it on!
I made this dish for dinner. It is so delicious. I didn’t put in any salt or spices or herbs like I usually do. My husband raved about it and I can’t stop eating it.
Thank you for an amazing recipe.
All the best.
Ava
Frederick, Maryland
I’m so glad to hear it Ava, thanks for reporting back!