This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour in this dish.
"Having curry for breakfast is a thing of beauty." -Romesh Ranganathan
I love making curries, and one of my favorite chefs owns an out of the way Indian restaurant in Las Vegas: Mantra Masala. He says the key to a great sauce is to start with an onion gravy, simmering the onions for a long time in spices and then pureeing until smooth.
That is how I usually make my curries when I am cooking for myself at home. One of the best parts is the house smells so great.
For this recipe I wanted a bit more texture, so I only cooked the onions for about 10 minutes. Adding the spices to the onions and cooking for another couple of minutes takes the harshness out of both and makes the sauce quite mellow without having to simmer for an hour or more.
Servings: 4 | Serving size: 4 ounces shrimp with squash and sauce
Cooking time: 90 minutes (The spaghetti squash may be cooked ahead of time and reheated, already shredded, just before plating. This will cut the cooking time to about 45 minutes)
This recipe can easily be multiplied and keeps well for about 24 to 48 hours in the refrigerator.
Place the spaghetti squash in a large stockpot and cover with water. Bring to a boil and reduce heat to simmer.
Simmer, partially covered, for about 40 minutes.
Remove the squash. When the squash is cool enough to handle, slice the squash lengthwise. Using a spoon, scrape out the seeds from each half and discard.
Using a fork, scrape the spaghetti squash strands into a bowl, separating the strands into spaghetti-like strands. Set aside. (Consider placing the shredded strands in an oven set to "warm" or about 170F until needed.)
Place the olive oil in a large saucepan over medium-high heat.
Add the onions and cook, stirring frequently, for 10 minutes, adjusting the heat so that the onions are no more than lightly browned. (Note that this sauce should never boil or even simmer throughout cooking.)
Add the curry powder, garam masala, cumin, and cayenne, and cook, stirring constantly, for about 2 minutes.
Add the flour or garbanzo flour and cook, stirring constantly, until just blended - about 30-60 seconds.
Add the vegetable stock and salt and stir until the sauce begins to thicken.
Add the coconut milk, stir thoroughly, and cook for another 5-7 minutes until the sauce thickens more.
Add the shrimps and goat cheese and cook, stirring gently and occasionally, until the shrimps are cooked through and the goat cheese is melted: 7-10 minutes.
Divide the spaghetti squash among four plates and top with equal amounts of the shrimp and sauce. Sprinkle the cashews and basil over the top and serve.
Serving size: 4 ounces shrimp with sauce and squash
|Calories 530||Calories from Fat 243|
|% Daily Value|
|Total Fat 27g||35%|
|Saturated Fat 9g||46%|
|Monounsaturated Fat 12g|
|Trans Fat 0g|
|Total Carbohydrates 44g||16%|
|Dietary Fiber 7g||26%|
|Vitamin A 8%||Vitamin C 19%|
|Calcium 17%||Iron 25%|
|Vitamin K 20mcg||Potassium 1000mg|