• 1 Medium Spaghetti Squash
  • 8 oz. Can of Coconut Milk
  • 1/4 c. Chicken Stock
  • 2 T. Red Curry Paste
  • 4 Garlic Cloves, optional
  • 1 tsp. Dried Ginger
  • Salt & Pepper, to taste

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Forget the take-out! This Paleo-friendly, simple, 5-ingredient dish has all the Thai flavors you crave.

  1. Wash the spaghetti squash well and cut in half crosswise so it will fit in a large slow cooker.
  2. Scoop out all the stringy insides – including seeds.
  3. Pour coconut milk, curry paste, chicken stock, ginger and garlic into a 6-Quart or larger Slow Cooker.
  4. Whisk ingredients together and add salt and pepper, if desired.
  5. Place squash halves side-by-side and cut side down in the sauce.
  6. Cover and cook on LOW for 3-4 hours.
  7. When finished, use Bear Claws or something similar to remove squash from the slow cooker (it will be hot!)
  8. Use a fork to shred the inside of the squash to make “spaghetti”
  9. Plate the squash and top with sauce from the slow cooker.

Happy Crocking!

For over 400 more recipes, click here to get my eBook “Get Crocked: The Definitive Guide to Crock Pot Cooking”



Paleo Spag Squash nut.


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