Spaghetti squash gets its name because once it's cooked, you can use a fork to pull the flesh into long, thin strands. Jonathon Sawyer makes his own curry and cooks his own chickpeas for this vegetarian dish, but this simplified recipe calls for store-bought curry paste and canned chickpeas. Sawyer roasts the seeds from the squash and uses them as a garnish; pumpkin seeds from the supermarket are a fine substitute.
Spaghetti squash, which separates into spaghetti-like strands when cooked, is an excellent base for this easy salad from The FourCoursemen's Patrick Stubbers. The recipe would also be good with roasted cubes of butternut squash.
"I had the legendary healing chicken noodle soup in mind when creating this recipe," says blogger Anya Kassoff. At the base of the broth is the powerful, anti-inflammatory trio of turmeric, ginger and garlic, finished with aromatic lemongrass, kaffir lime leaves and lemon. Add the naturally occurring "noodles" from roasted spaghetti squash, carrots, lentils and spinach, and you're up for a comforting and cleansing treat.