Coconut Curry Spaghetti Squash with Szechuan Style Eggplant

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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


  • 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


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


Spaghetti Squash:

  1. Cut squash in half and take out pulp and seeds.
  2. Splash each side with sesame oil.
  3. Sprinkle with garlic, ginger, Chinese five spice, grated lemon grass, basil, salt and pepper.
  4. On a parchment lined baking sheet place squash halves upside down.
  5. Place in a preheated 385° F oven and bake for 35 minutes.
  6. Times may vary so check the squash by piercing it with a small knife, if it goes through easily it is done.
  7. Take out of oven and cool.
  8. With a fork proceed to take out all the insides of the squash using a grating technique, it should come out in strands, giving you that spaghetti like look.
  9. In a wok heat up sesame and peanut oil.
  10. Toss in squash and mix frequently.
  11. Spoon in red curry paste and vegetable broth.
  12. Finally add coconut milk and mix again.
  13. Take of heat and Plate in a nice serving bowl.


  1. Wash and cut eggplant in half the in pieces about 4 cm in length.
  2. In a wok heat up sesame oil and peanut oil.
  3. Place in eggplant and stir frequently.
  4. Cook for about 10 minutes then add the garlic, ginger, five spice, onion powder, and keep stirring.
  5. When eggplant is just about done additional 10-15 minutes, pour in hoisin sauce, szechuan sauce, vegetable broth, peanut butter, and finally plum sauce, all the while stirring constanly.
  6. Take off heat and place eggplant on top of squash nicely.
  7. Sprinkle eggplant with sesame seeds, and top with basil.
  8. Dish is ready to serve. Enjoy!


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