• 1 medium spaghetti squash, 3 to 4 pounds.
  • 1 can of coconut milk , full fat, room temp.
  • 1/4 cup of filtered water
  • 1 to 2 Tbsp of red curry paste. (Thai Kitchen brand is Paleo-friendly and easy to find)
  • 4 to 6 whole garlic cloves, optional.

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Forget the take-out! This Paleo-friendly, simple, 4-ingredient dish has all the Thai flavors you crave.

  1. Cut spaghetti squash in half the short way, with a serrated knife. Scoop out the seeds from the inside of your squash halves.
  2. Poke several holes in tops of squash halves. Set aside.
  3. Pour coconut milk, curry paste, water, and garlic (if using) into crock.
  4. Place squash halves cut-side down into the coconut curry sauce.
  5. Cover and crock on LOW for 4- 5 hours, longer if you enjoy softer squash.
  6. Remove the squash from crock (caution:hot!), using a large fork to scrape spaghetti squash.
  7. Pour desired amount of coconut curry sauce from crock over squash.
  8. Garnish with fresh cilantro, if desired.

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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