I add an extra Tablespoon of curry to this dish because I love the heat and the flavors, but you can always start with half this amount and then add more to taste!
Ingredients
2 clothes of finely chopped garlic
1/2 tsp fresh grated ginger
2 Tbl Thai Red Curry Paste (less to start)
4oz coconut milk 4 diced scallions
1/2 Fresh squeezed Lime
Fish Sauce to taste -I use a splash
1/2 Avocado Sliced
5 Stalk Asparagus
Here I garnish with an avocado and some fresh chopped asparagus!
Directions:
Split, seed, oil salt, pepper, and roast spaghetti squash for 30 minutes at 350 cut side down. Remove from oven and shred
In a sauté pan add garlic, ginger, red curry paste and cook 1 minute over medium heat.
Add coconut milk and white part of green onion and stir.
Once the sauce has thickened add tops of green onions, a splash of fish sauce and pour over spaghetti squash!
**I included a grilled teriyaki chicken thigh, but this is great as a stand one dish!
**you can add a TBL of tahini or peanut butter for a creamier and nuttier sauce!
