Close up picture of a serving of spaghetti squash vegetable curry on a white plate with a fork

Spaghetti Squash Vegetable Curry

  • Author: Our Sweetly Spiced Life
  • Yield: 4 servings 1x


Shredded spaghetti squash and vegetables get kicked up with a delicious coconut red curry sauce!



Roasted Spaghetti Squash:

  • 2 1/2 Lb. Spaghetti Squash 
  • 2 tsp coconut oil or olive oil
  • pinch of salt

Vegetable Curry:


For the Squash:

  1. Preheat the oven to 400F.
  2. Cut your spaghetti squash in half and scoop out the seeds/membranes.
  3. Brush the cut sides of the squash with oil and sprinkle with salt.
  4. Place squash on a baking sheet and roast in the oven for 30-45 minutes, until fork tender.
  5. Shred the spaghetti squash with a fork. It should come off in strips, much like noodles. If it doesn’t shred easily, it may not be done cooking yet.

For the Curry:

  1. Prepare your vegetables. Peel the carrots and cut them into match sticks. Cut your bell pepper into thin strips. Cut the onion into strips.
  2. Heat oil in a wok/skillet over medium to medium-high heat.
  3. Add carrots and onion to the skillet and cook, stirring occasionally, until onion turns translucent and carrots begin to soften, around 5-7 minutes.
  4. Add bell pepper and cook for another 3-5 minutes.
  5. Add coconut milk and curry paste to the skillet. Stir to combine.
  6. Stir in shredded spaghetti squash and green peas. Let simmer for 5 minutes to warm everything through and to allow flavors to meld. Season with salt, and add in lime juice. Taste and adjust curry paste, salt, and lime as needed.
  7. Enjoy!