Coconut Curry Spaghetti Squash Recipe | @bestrecipebox

Coconut Curry Spaghetti Squash

Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 370 kcal
This is a very saucy, flavorful and delicious recipe! Spaghetti squash sizes will vary and so will cooking times, so adjust accordingly if you’re cooking with anything smaller or larger than 3 pounds.


  • 1 Spaghetti Squash (@3lbs or 1365g)
  • 1 Tablespoon Olive Oil
  • 2 Tablespoons butter
  • 3 large cloves garlic , minced (or to taste)
  • 1 small onion , diced
  • 14 ounces coconut milk (one can)
  • 1 Tablespoon curry powder , or to taste
  • 1/2 tablespoon paprika
  • 1 Tablespoon soy sauce or fish sauce, or to taste
  • fresh cracked black pepper , to taste
  • 1-2 Tablespoons hot sauce (optional), or to taste
  • 3 Tablespoons minced fresh cilantro


  1. Preheat Oven to 375°F. Oil a sheet pan with olive oil.
  2. Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
  3. Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the "spaghetti strands" from the shells. Set aside.
  4. Heat large pan on medium-high heat. Melt butter, then add garlic and onion. Cook until fragrant and translucent. Add coconut milk, curry powder, paprika, soy/fish sauce, black pepper and hot sauce (optional). Bring to a low simmer for about 3 minutes.
  5. Add spaghetti squash strands and toss into the sauce. Cook for about 1 minute or until the spaghetti squash is warmed. Don't overcook the spaghetti squash strands, especially if they’re already too soft or else they'll become mush.
  6. Remove the pan from the heat, add fresh cilantro and additional salt and pepper, if needed, to taste. Serve warm.