The abundance of autumnal squash varietals in the stores nowadays is amazing.  Everything from acorn squash, to butternut squash, to sugar pumpkins and even red kabocha squash; each one distinct in its visual appearance and flavor.  One of my favorite squash is the miraculous spaghetti squash.  When roasted with a touch of oil, the flesh of this yellow squash become strands of deliciousness not unlike spaghetti.  Used as a low-carb alternative to actual pasta, I love this squash and its versatility.

This recipe from Vegetarian Times magazine is a super unique way to use spaghetti squash. Roasted and filled with the squash strands, a coconut milk—curry powder mixture, spicy sliced of fresh jalapenos, red onion, chickpeas and cubes of tofu, an extra pop of flavor is also added with the addition of golden raisins, sun-dried tomatoes and a sprinkling of fresh mint.  A truly delicious and unique dish that puts the wonderful spaghetti squash on a pedestal.

(To view this recipe, click on the following link: http://www.vegetariantimes.com/recipe/curried-stuffed-spaghetti-squash/)

Tagged: chickpeas, coconut milk, curry, curry powder, fresh basil, golden raisins, jalapeno, red onions, roasted squash, spaghetti squash, squash, sun dried tomatoes, tofu, vegetarian, Vegetarian Times