Spaghetti Squash with Curry, Coconut Yoghurt & Coriander Oil
From the Field Kitchen
-
1 Hour
-
Serves 2
50–70 minutes
Serves 2
What you'll need…
- For the squash:
- 1 large spaghetti squash
- 1–2 tablespoons olive oil
- Salt and black pepper
- For the Bolognese sauce:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- 400–500g (1 lb) minced beef (or a mix of beef and pork)
- 1 tin (400g / 14 oz) chopped tomatoes
- 2 tablespoons tomato purée
- 100ml (½ cup) red wine (optional)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or a handful of fresh basil)
- Salt and pepper, to taste
- To serve:
- Grated Parmesan cheese
- Fresh basil (optional)
The method
1
Prepare the squash
Preheat your oven to 200°C (180°C fan). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side up on a baking tray. Roast for 35–45 minutes, until tender.
2
Cook the Bolognese
Heat olive oil in a large pan over medium heat. Add the onion, garlic, carrot, and celery, and cook for 5–7 minutes until softened.
Add the minced meat and cook until browned, breaking it up with a spoon. Pour in the wine (if using) and let it simmer for a couple of minutes.
Stir in the chopped tomatoes, tomato purée, herbs, salt, and pepper. Reduce the heat and let it simmer gently for 20–30 minutes, until thickened and rich.
3
Once the squash is cooked, spoon a generous amount of bolognese sauce into the squash like bowl and cook for a further 5 minutes.
4
Carefully serve your squash halves onto a plate, top with grated parmesan and fresh basil if you like and enjoy! The squash should shred nicely and mix in with the sauce.
Recipe by Lucie, Marketing Manager
