Roasted Spaghetti Squash with Almond Curry Recipe | Yummly

Roasted Spaghetti Squash with Almond Curry

Kelli Poremba: "Very good! Almond is the secret to good curry! I…" Read More
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  • 2 1/2 pounds spaghetti squash
  • 1 can no-salt-added diced tomatoes (14-ounce)
  • 1/2 cup almond butter (unsweetened)
  • 2 teaspoons curry powder
  • 1/4 teaspoon fine sea salt (divided)
  • 3 cups greens (thinly sliced, such as baby kale or spinach)
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    NutritionView More

    Sodium11% DV260mg
    Fat32% DV21g
    Protein16% DV8g
    Carbs9% DV28g
    Fiber8% DV2g
    Calories290Calories from Fat190
    Total Fat21g32%
    Saturated Fat2g10%
    Trans Fat
    Calories from Fat190
    Total Carbohydrate28g9%
    Dietary Fiber2g8%
    Vitamin A4%
    Vitamin C25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Kelli Poremba 6 months ago
    Very good! Almond is the secret to good curry! I just added 1/2 tsp of red pepper flakes and a tsp of garam masala
    david w. 7 months ago
    Good......would make it again. i live at a higher elevation so definitely needs to cook more at higher temp
    Lisa 8 months ago
    Very easy to make, super healthy too. I just not crazy about the flavour combintion or something.
    Kyrie Tong 8 months ago
    Super tasty. Added more curry powder and it ended up with quite the kick!
    Sandra 9 months ago
    Great tasting and super easy, used extra curry powder
    Jones a year ago
    A signature dish for me now. Extended the prebake to at least 45 minutes. Everybody LOVED the dish.
    Jordon a year ago
    Delicious. I was surprised that the sauce was so easy to make.
    Lindsey a year ago
    Good! Made a bit of extra sauce.
    James Duncan a year ago
    May have needed to cook a little longer than suggested
    Lindsay Koso a year ago
    Amazing, and so filling! I chose to double the tomatoes and add some sauteed mushrooms, and it was delicious. Will definitely make again!!
    Carly 2 years ago
    Delicious! The sauce is so yummy!
    Daniela Matchael 2 years ago
    Great recipe! I added slivered almonds for a little crunch, and my family absolutely aproves it. My husband is the picky eater in the family and even he almost ate a whole serving! Lol. I will add it to my favorites.
    Natalie DeGolia 2 years ago
    The greens didn’t really wilt even though I cooked it much longer (per other people’s suggestions) but it was pretty good, would probably make again
    JB Douglas 2 years ago
    Super quick and simple, good flavors. Makes good leftovers too. Didn’t have almond butter, just used some dairy butter and almond oil.
    Azenette Russell 2 years ago
    it was ok. made plenty.
    Lautner 2 years ago
    Easy to make and great taste. Added shrimp for extra protein.
    Josh 2 years ago
    Really good, if you love curry double the amount!
    L J 2 years ago
    very tasty, needed more sauce though
    Drina 2 years ago
    Easy to make, loved the taste. Like most people mentioned, you need more time on the squash if you want a smooth texture. Also, next time I’m going to roast the tomatoes with a bit of garlic and maybe onion. They were relatively flavorless in the dish.
    Alexe H. 2 years ago
    I had to add 10 min to the cooking time of the squash and it is still a bit crunchy. Very good altogether! I love the sauce (I added a bit less almond butter and it turned out great:)
    Nita Eaton 2 years ago
    It was easy to make and I followed the directions. However, the spaghetti squash needed longer to cook than the 30 minutes that was estimated so it turned out crunchy. I would recommend you cook it for at least 45 minutes to an hour. The combination of the spaghetti squash tomatoes leafy greens and sauce was very good. This is definitely a recipe I’m going to try again but this time I’m going to make sure my spaghetti squash is cooked longer in order to prevent crunchy squash.
    Kara Lohr 2 years ago
    I also needed to cook the spaghetti squash a little longer. I added a few extra spices, garlic and red chili pepper flakes and it turned out pretty good!
    Lyndsay 2 years ago
    Very good! I added onions and garlic in with my greens and it was perfect!
    Buck 2 years ago
    Not a fan of the taste of the sauce.
    Anna Lawrence 2 years ago
    Delicious!! Definitely cooked the spaghetti squash for longer but this is great!
    Natalie & Bill 2 years ago
    I thought this was disgusting. Almond buttered soggy squash. Gross
    Shaker 2 years ago
    Great idea, but I ended up making a lot of changes (mainly by accident - and missing ingredients). I made a coconut curry sauce and instead of greens I thinly sliced up a couple leaves of swiss chard. Also, the none V method; I roasted 1/4" cubes of browned chicken breast, tossed in a little of the coconut curry and topped at the end. It was amazing! I was wondering if maybe I should slice in some basil next time.
    Excellent and easy to make
    Eve Davignon 3 years ago
    Mon conjoint a adoré mais moi j'ai trouvé le gout du beurre d'amande trop prononcé
    Lei D. 3 years ago
    loved it! new to the vegetarian world and this made me enjoy my new way of life

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