Spaghetti Squash Curry with Vegan Crumbles
1 large spaghetti squash
1/2 cup onion, minced
16 oz. veggie crumbles or crumbled tempeh
2 garlic cloves, minced
2 cups zucchini, chopped
4 cups fresh spinach or kale
2-4 tbsp. green curry paste
1 tbsp. ginger, minced
Juice of 1 lime
1 cup lite coconut milk
1 tbsp. brown sugar
To prepare the spaghetti squash, preheat oven to 400 degrees. Cut the spaghetti squash in half carefully and scoop out the seeds. Place it on a baking sheet and brush with olive oil. Sprinkle with salt and pepper. Bake for about 45-60 minutes or until tender. Then gently scrape out with a fork. You can also microwave the the squash. Pierce it all over with a fork or knife. Place on a microwave safe dish and cook for 10-12 minutes or until soft.
Heat a skillet over medium high heat. Add the coconut oil. Once melted, add the onion. Cook for 4-5 minutes until tender and then add the veggie crumbles and garlic. Cook until heated through.
Add the zucchini and spinach. Cook until the spinach is completely wilted, about 4 minutes.
In a small bowl, stir together the curry paste, ginger, lime juice, coconut milk, and brown sugar.
Add to the skillet and cook for 3-4 minutes until zucchini is tender.
Serve over the spaghetti squash.