Roasted Squash with Thai Curry Squash and Spinach Filling

Meatless Monday: Roasted Squash with Thai Curry Vegetable Filling

The Carnival squash is such a wonderful-looking Fall squash with its bold colours (like the trees) and, like all squash, packed full of nutritious goodness, making it a perfect candidate for meatless Monday.

The squash are roasted in the oven until tender (but not so tender that they collapse). Meanwhile, cook up the Thai green curry filling, using squash that you cut out before roasting, along with a red chili pepper and lots of spinach. I made up the filling right after I put the squash in the oven, but didn’t add the spinach. Once it was ready to that point, I turned the heat off and let it sit until the squash was roasted. This not only provides a break in the action, but gives the squash in the sauce a little more time to soften.

Roasted Squash with Thai Curry Filling
Pin It Once the squash was out of the oven and cooling, I re-heated the sauce and stirred in the spinach, cooking just until wilted. Spoon in to your roasted squash bowls and enjoy!

I’m not sure this recipe is totally kid-friendly as written. The Thai curry filling, along with the red chili pepper pack a wee bit of a spicy punch. That said, when eaten with the roasted squash from “bowls”, it’s absolutely perfect. If you wanted to take that back the spice back a notch, you might use less curry paste and use a regular red pepper instead of a chili pepper.

There is not a ton of squash in the filling. You could top it up with some more squash bought separately, but it’s fine as is, as you will have the roasted squash from inside the squash bowls to eat, as well. If you do, cubed butternut squash would be a great choice for this dish. Also, feel free to switch out the green curry paste for red or yellow, as you like.



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