Curry: the answer to sweet Spaghetti Squash
Our spaghetti squash is sweet, definitely sweeter than other spaghetti squash I've had in my lifetime.
It is for this very reason that, although we've traditionally eaten said squash topped with spaghetti sauce, I've had to switch gears.
Sweet tomatoes just don't go with sweet squash - ugh, too much sweetness! And altough I've had sucess with some creamy sauces (think alfredo), I'm still missing the balance.
Cue the curry.
Curry has this fantastic way of balancing flavours so that every note is present and yet works in harmony with the bigger picture.
It is also a great tool in the locavore toolkit as it can be amenable to a host of seasonal produce.
So here's how it's done. Cook the spaghetti squash (and forget what the Kitchn says about spaghetti squash being bland, they clearly haven't tried ours!)
Next, grab some curry powder. You can use store bought or prepare a killer curry spice mixture based on what you like. I am a huge fan of cumin, and Maddie will only take a bit of spice, so I usually go a little less on the cayenne and a little more on the cumin. I also tend to suffer from inflammation, so I go heavy on the turmeric.
You then make the "sauce" by cooking the spices with onions, garlic, broth, and whatever veggies you feel like throwing in (carrots, cabbage, kohlrabi, kale, spinach, potatoes, basically anything that is in the bin this week).
Once the spaghetti squash is cooked, shred it and let some of the water come out before you toss the strands into your "sauce" mixture. Alternatively, your sauce can be on the thick side before you throw in the squash.
If you are feeling extra adventurous, you can roast some chickpeas while the squash is still cooking for an extra nice crunchy topping.
And if curry isn't your thing, you can totally go thai with it, because who doesn't love a good peanut sauce?