Coconut Curry Spaghetti Squash with Szechuan Eggplant

The texture of the spaghetti squash holding the flavors of the red curry and coconut milk, back drops of the caramelized bits from the roaster, the eggplant soft, spicy, sweet, juicy with every bite, lingerings of ginger and garlic, bits of nutty from the sesame seeds, and that nice bite of fresh basil.

Spaghetti Squash:
1 medium Spaghetti Squash
1 clove garlic minced
1 tablespoon ginger minced
1 teaspoon Chinese five spice
1 table spoon sesame oil
1 table spoon fresh basil chopped
1 table spoon of grated lemon grass
1/2 teaspoon salt and pepper
1 teaspoon red curry paste
2 table spoon vegetable broth
1 1/2 table spoons coconut milk
1 teaspoon sesame oil for the wok
1 teaspoon peanut oil also for the wok

Eggplant:
2 medium size Asian eggplant
1 clove garlic minced
1 table spoon ginger minced
1 table spoon sesame oil
1 table spoon peanut oil
1/2 teaspoon of salt and pepper
1/4 teaspoon Chinese five spice
1 teaspoon onion powder
1 table spoon sesame seeds for garnish
1 tablespoon of freshly chopped basil for garnish

Sauce:
1 tablespoon store bought szechuan sauce
1 teaspoon peanut butter
1 teaspoon hoisin sauce
1 teaspoon plum sauce
2 tablespoons vegetable broth

View the full recipe at Sugar Love Spices →