Green Coconut Curry Seafood with Spaghetti Squash 'Noodles'

The best part about this recipe is that the curry sauce can be made on its own with different kinds of meat -or no meat at all. You can also subsitute the spaghetti squash for noodles or rice (if you choose the latter, try adding in a few halved mini-potatoes for extra carby goodness). It's a versatile recipe that will satisfy just about anyone's preferences.

Serves 4

Ingredients

Green Curry Sauce

2 tbsp green curry paste (add more or less depending how spicy you like it. I like it spicy.)

1 cup diced onion

1" cube ginger, diced

1 clove garlic, diced

1 tsp sugar

1 can coconut milk (You may want to shake the can to combine the coconut cream and milk, in the event they've separated)

Rice wine vinegar

Soy Sauce

Vegetables

1 red pepper

1 cup green beans

1 zucchini

Seafood

4 Giant Shrimp

2 Squid (cleaned) and sliced into strips

1 tbsp butter (optional)

"Noodles"

1 Spaghetti squash

1. Make the "Noodles"

1. Preheat oven to 350.
   
2. Split spaghetti squash lengthwise, and clean out all the seeds. If desired, reserve the seeds and toast them later for a delicious snack that reminds you of Halloween.
   
3. Spread a tablespoon of olive oil across the flesh of each squash, and season with salt and pepper.
   
4. Place squash, skin-side up on a baking tray, and place in oven for 30-40 minutes.
   

2. Make the Green Curry Sauce

1. In a large pan over medium heat, heat a tablespoon of olive oil, then add the onion, garlic, and ginger. 
   
2. While the above is sauteeing, add the curry paste, sugar, the coconut milk, a spash of rice wine vinegar and a splash of olive oil to a shakable container. Shake the container until the curry paste has dissolved. You don't have to do this step, but I find the curry paste clumps up in the sauce if you don't, and you spend a long time hunting down the chunks and breaking them up.
   
3. The onions, garlic, and ginger should now be starting to brown. Add a splash of soy sauce and stir, reducing the soy sauce and turning the onions, garlic, and ginger a dark brown.
   
4. Now add the contents of the shaker. Bring to a simmer. 
   

3. Seafood Time

1. Add the squid. You can also add the shrimp at this point, but I like to do them seperately (see step 3 below). Simmer for 3 minutes.
   
2. Add the vegetables to the pan, and stir to combine all ingredients. Bring the pan back to a simmer, and cook for 5 minutes, or until vegetables are tender and squid is cooked through.
   
3. In a small pan over medium heat, add the butter and melt. when hot, add the shrimp, and sautee until cooked.
   

4. Combine and eat!

1. Remove the spaghetti squash from the oven and place on a cutting board. 
2. With a fork, flake the flesh of the spaghetti squash inwards, collecting all the 'noodles' in the center of the rind. 
3. Place the noodles in the bottom of bowls, then scoop the curry sauce over the noodles. 
4. Finally, add the sauteed shrimp on the top. Garnish with a few sprigs of cilantro, if desired.