Sunday, March 23, 2014

Culinary Pursuits: Tomato Coconut Curry Sauce with Roasted Spaghetti Squash

I'm bringing you a quick and easy, low-calorie, delicious, and vegetarian friendly dish that I made. If it sounds to good to be true just wait.

For the sauce you'll need:

1/2, large white onion
1 Tri-color bell pepper mix (pre-diced from Publix)
29 oz can of Hunt's tomato sauce
15 oz can of reduced sodium chickpeas
12 oz can of Rotel Seasoned diced tomatoes and green chilies
1 1/2 tablespoons of coconut milk
One tablespoon of olive oil (to sautee the onions and bell peppers)
Seasonings (the only seasoning I measured was the curry; everything else was to taste):
1 tablespoon of curry
Sea Salt
~1/2-1 teaspoon of Olive Garden's Garlic & herb seasoning
~1/2-1 teaspoon of Tony Chachere's Original Creole seasoning
~1 teaspoon of cilantro leaves

  1. At a medium to high heat cook the onions in one tablespoon of olive oil and sea salt until translucent.
  2. Once translucent, add the bell peppers and cook for 3 minutes, spraying some olive oil cooking spray.
  3. Add the can of diced tomatoes and green chilies, followed by the can of Hunt's tomato sauce. 
  4. Let that come to a boil, stirring occasionally.
  5. Once that comes to a boil add the chickpeas and let cook for 5 more minutes.
  6. Add the 1/2 tablespoon of coconut milk, followed by the different seasonings. 
    Full disclosure: There's also a not so secret ingredient and it's not really ground white pepper like the bottle says. It's this African pepper my mom gave me. Don't ask me the name (sorry!) I don't have the slightest clue, but red pepper should also work well.
  7. Turn off the stove, the sauce is done. 

For the spaghetti squash:

  1. Preheat the oven to 375 degrees and while the oven is preheating heat the spaghetti squash (whole) for 3 minutes.
  2. Once the spaghetti squash is done in the microwave, slice off the ends and cut in half.
  3. Spray a pan with cooking spray and place the two halves (face down) in the pan and let cook in the oven for about 45 minutes to an hour. This depends on the size of the squash you have. For larger squash cook closer to an hour, or if you like your spaghetti squash mushier, cook closer to an hour
  4. After an hour has passed fork out your spaghetti squash. 

I sprinkled black pepper on top of mine before adding the sauce since I know spaghetti squash can be a bit bland.

I suggest sprinkling on a little sea salt as well. Add the sauce on top. Enjoy!

I highly recommend trying this one and be sure to let me know what you think if you do! I'd love to hear from you!

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