Best Curried Lamb With Spaghetti Squash Recipes

Lamb and Spaghetti Squash image

Provided by Engineer in the Kit

Categories Lamb/Sheep

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb boneless lamb, cut into pieces
1 cup onion, chopped
1 cup celery, chopped
2 garlic cloves, minced
1/2 cup tomato sauce
1/3 cup water
1 1/2 teaspoons curry powder
1 1/2 teaspoons fresh ginger, grated
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon ground cumin
1/4 cup plain yogurt
2 teaspoons all-purpose flour
2 1/2 lbs spaghetti squash

Steps:

Poke the spaghetti squash using a strong knife and bake in the microwave for 15-20 minutes, depending on size (until temder). Using a fork, separate the squash pulp into strands.
In a large saucepan brown the meat with onion, celery, and garlic until vegetables are tender. Drain fat.
Stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender.
Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more.
To serve, spoon lamb mixture over squash.

Nutrition Facts : Calories 440.7, Fat 26.9, SaturatedFat 11.4, Cholesterol 83.6, Sodium 595, Carbohydrate 29.5, Fiber 1.8, Sugar 4.2, Protein 22.8

Healthy Curried Spaghetti Squash image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

1 medium spaghetti squash (about 2 3/4 pounds)
1 tablespoon olive oil or unsalted butter
2 teaspoons finely grated ginger
1 teaspoon garam masala
2 tablespoons lemon juice
4 teaspoons honey
1/4 teaspoon kosher salt, plus more for seasoning
1/2 cup coarsely chopped cilantro leaves

Steps:

Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.
Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.
Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.
Calories: 140 Fat: 5 grams Saturated Fat: 1 gram Protein: 2 grams Carbohydrates: 26 grams Sugar: 6 grams Fiber: 0 grams Cholesterol: 0 milligrams Sodium: 170 milligrams