Recipe: <!-- -->Roasted Spaghetti Squash with Almond Curry<!-- -->
This casserole-style entrée uses the shells of spaghetti squash as a baking dish for a fun and easy vegan meal.
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Cooking tools:
- Blender
- Fine-mesh sieve
- Baking dish
- Oven
- Chef's knife
- Cutting board
- Spoon
- Fork
- Mixing bowl
- Measuring cup
- Measuring spoon
Ingredients
- 1 small (2 1/2 pound) spaghetti squash
- 1 can (14-ounce) no-salt-added diced tomatoes
- 1/2 cup unsweetened almond butter
- 2 teaspoons curry powder
- 1/4 teaspoon plus 1/8 teaspoon fine sea salt, divided
- 3 cups thinly sliced greens, such as baby kale or spinach
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