Spaghetti Squash Veggie Curry, Rice, and Roasted Potatoes 


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Here is a recipe for a delicious (and really filling) veggie curry made with spaghetti squash. It pairs very well with rice, but also tastes really good on its own. This dish is a bit on the sweeter side so beware if you’re looking for a very savory dish. There’s lots of flexibility as to what kinds of vegetables you can use so feel free to include beets and other coop things too~



  • 2 TBSP butter
  • 1 Yellow Onion
  • 1 Beet with Leaves
  • 1 Spaghetti Squash
  • 2 TBSP Cumin
  • 2 TBSP Garlic Powder
  • 1 TBSP Curry Powder
  • 1 1/2 TBSP Turmeric
  • Dried Parsley (optional)
  • Salt and Pepper
  • 1/2 Zucchini
  • 1 red pepper
  • Tofu
  • Furikake (Japanese rice seasoning with sea weed and sesame seeds)

Roasted Potatoes-

  • 6 Baby Red Potatoes
  • 3 TBSP Olive Oil
  • 1 TBSP Cumin
  • 3 TBSP Curry Powder
  • Salt and Pepper to taste


Get started on the rice!
Preheat the oven to 350 degrees for the potatoes

For the potatoes:

Microwave the potatoes in a bowl for 4-5 minutes
Remove (carefully cause they’re going to be steaming hot) the potatoes from the bowl and dice
Drizzle olive oil and mix potatoes with dry ingredients
Cover a pan with aluminum foil, spread the potatoes evenly and put in oven for 25 minutes
For the veg curry:
Boil water in a large pot, cut the spaghetti squash into 4 equal parts and put in the boiling water
Put a lid on the pot and let the steam do its job
Dice onions into small pieces
Heat the butter in a large saucepan for about 30 seconds and put in the onions
Cook for 5 minutes, while continuously stirring, or until the onions brown
Stab the spaghetti squash with a fork and make sure its soft all the way through
Remove the squash and run under cool water until cool enough to touch with your fingers
Scoop the squash part out of the spaghetti squash and put in the pan with onions
Chop pepper, zucchini and beets and put it in the pot along with the dry ingredients

Mix until it looks and smells ~delicious~