Keto Red Curry Spaghetti Squash Bowls

Rather than heavy curry dishes, these Keto Red Curry Spaghetti Squash Bowls are light and healthy. Instead of noodles, spaghetti squash is used, which is lower in carbs, and red curry sauce gives it a tasty kick.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cup coconut milk
• 2 tablespoons red curry paste
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 tablespoon soy sauce or tamari
• 1 tablespoon lime juice
• Salt and pepper, to taste
• Fresh cilantro, for garnish
• Sliced green onions, for garnish
• Sesame seeds, for garnish

Instructions:

Get the oven ready by heating it up to 400F 200C

Split the spaghetti squash in half down the middle, and then scoop out the seeds

Add salt and pepper to the inside of each squash half and brush it with olive oil

Lay the squash halves on a baking sheet that has been lined with parchment paper, cut side down

Put the squash in the oven for 30 to 40 minutes, or until its soft and a fork can easily go through it

Put olive oil in a large skillet and heat it over medium-low heat while the squash bakes

Add the minced garlic and diced onion and saut until the onion is soft and the garlic smells good

Slice the bell peppers and add them to the pan

Cook until they get a little soft

Add the ground ginger, ground turmeric, soy sauce or tamari, and lime juice, and mix them in

Simmer for 5 to 7 minutes, stirring every now and then

When the spaghetti squash is done, use a fork to pull the flesh apart into strands that look like spaghetti

Put some spaghetti squash in each bowl and then add the red curry mixture on top of it

Put fresh cilantro, green onions, and sesame seeds on top

Enjoy while hot