This dish makes a nice weeknight meal that can stand up to the fridge for multi-night repeats.
Thai-ribbean Spaghetti Squash Casserole
Based on Thai Ground Beef & Spaghetti Squash Casserole by My Heart Beets
1 spaghetti squash
1 Tbsp. fat of choice
5 large cloves garlic
1-inch knob ginger
1 Tbsp. green curry paste
1 lb. ground meat
1 green bell pepper
8 ounces mushrooms (optional)
2 Tbsp. fish sauce
2 tsp. coconut nectar
2 Tbsp. coconut aminos
2 tsp. cinnamon
1/2 tsp. nutmeg
Few cracks black pepper
Green onions (garnish: optional)
Spaghetti Your Squash
Halve your spaghetti squash lengthwise, scoop out the seeds, and prick the backs with a fork a few times. Place cut side down in a dish large enough to seat them and deep enough to accommodate a couple Tablespoons full of water. Cover with plastic wrap and nuke 15 – 20 minutes or until soft. Let sit to cool.
Make The Rest Of The Casserole
Preheat the oven to 350 F.
Chop the onions. De-seed and mince the chilis. In a large pan, heat the oil over medium. Add the onion, chilis and a pinch of salt.
While the onions are cooking, mince the garlic and ginger. Add to the pan when the onions are translucent.
Let cook 1 – 2 minutes. Add the curry paste, a big pinch salt and a few cracks pepper. Mix well. Add the ground meat. Brown.
While the beef is browning, chop the green pepper and mushrooms (if using).
When the beef is almost done, add the fish sauce, coconut nectar, coconut aminos, cinnamon and nutmeg. Give everything a hearty stir, and add the green pepper and mushrooms. Cook, stirring occasionally, about 5 minutes or until the peppers begin to soften and the mushrooms begin to cook down.
While your peppers and mushrooms are working, shred the spaghetti squash flesh with a fork to form long strands. Mix the strands in with the meat mixture.
Whisk the eggs and add to the meat mixture. Toss to combine.
Spread out in a large baking dish. Bake at 350 for 30 – 40 minutes, or until golden brown on top.
Garnish with chopped green onions.