Last night I had an acorn squash that I wanted to use, but I was craving pasta. So I came up with this easy creation. If you roast the squash beforehand, the meal can be ready in minutes. This is great if you're wanting a creamy, comfort food-y pasta dish, but don't want the fat of an alfredo sauce. Adjust the amount of curry paste to your liking -- I like a curry flavor but not a lot of heat.
Spaghetti with Curried Acorn Squash
(serves 2 adults and a toddler, or 2 very hungry people)
12 oz. spaghetti
1 acorn squash
1 cup coconut milk (reduced fat is fine)
1 Tbsp. brown sugar
1 tsp. Thai green curry paste
1/2 tsp. salt
Preheat the oven to 400 degrees. Cut the squash in half and place the halves on a baking sheet, cut side down. Roast for 45 minutes.
Bring a pot of salted water to boil on the stove. Cook the spaghetti for 7 minutes or until al dente. Drain.
Scoop the flesh from the cooled squash into the food processor. Add coconut milk, brown sugar, curry paste, and salt. Blend until smooth.
Pour the squash sauce over the spaghetti. Toss well, so the sauce thickly coats the individual strands of spaghetti. Serve.
Busy day today -- the kids have their well baby checkups, then we're off to Brooklyn for some family fun. Have a great Saturday!