Thai Green Curry Spaghetti Squash

Guest contributor Rajiv Harry of Embrace Change Movement delivers a recipe that’s filled with veggies, spices and legumes. This dish is light, vibrant and packed full of healthy goodness! Enjoy a Thai inspired dish with a nutritious twist!

•2 TBLS Coconut oil or Avocado oil
•2 tsps finely chopped ginger
•2 cloves garlic minced
•2 TBLS green curry paste
•2 TBLS coconut sugar
•1 can full fat coconut milk
•1 TBLS coconut aminos
•juice and zest of 1 lime
•1 cup snap peas halved (cut on a bias)
•1 cup chick peas
•1 large spaghetti squash roasted
•1/2 small red onion thinly sliced
•sea salt and black pepper
•1 small handful rough chopped peanuts
•small pinch of chili flakes (if you like spice)
•small bunch cilantro leaves for garnish
•lime wedges to squeeze over the top
•1 tsp arrowroot powder
•1 TBLS water

•Heat oven to 350 degrees
•Cut spaghetti squash down the middle rub with a small amount of oil and season with salt and pepper.
•Place face down on parchment paper lined baking sheet and roast for 20-30 mins. Squash should be soft enough to pull with a fork .
•Set aside

•Heat 1/2 of oil in medium sized sauce pot to medium
•Add ginger and garlic and sauté for 1 min
•Add curry paste and toast evenly for one minute
•Add coconut milk and bring to a low boil
•Reduce heat and add coconut aminos , lime zest and juice and coconut sugar. Cook for 5 mins Stirring occasionally
•Mix water and arrowroot powder in small bowl creating a slurry to thicken sauce.
•Pour mixture into sauce while whisking at the same time
•Add pinch of salt to taste
•Add in snap peas and chickpeas
•Reduce heat to low and set aside
•Pull squash with fork and place on plates
•Pour sauce over the top and garnish with peanuts, cilantro, red onion, chili flake and lime.

Makes: 2 healthy servings

This Dish is Vegan and Gluten free!

Rajiv Harry is a Health and Wellness expert in Portland. Rajiv has cooked professionally in the culinary industry for over a decade and has been mentored by some of the regions best chefs. He was the Sous chef of the Northwest’s top catering company Vibrant Table before finding his true passion in the Health and Fitness industry helping others embrace a healthier existence. Learn more about Rajiv at

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