“I found this recipe on bhg.com. The flavors are excellent. A very satisfying and low-carb dish.”
READY IN:
1hr 40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Poke the spaghetti squash using a strong knife and bake in the microwave for 15-20 minutes, depending on size (until temder). Using a fork, separate the squash pulp into strands.
  2. In a large saucepan brown the meat with onion, celery, and garlic until vegetables are tender. Drain fat.
  3. Stir in tomato sauce, water, curry powder, ginger, salt, cumin, and pepper. Bring to boiling; reduce heat. Cover; simmer for 1 hour or until lamb is tender.
  4. Combine yogurt and flour; add to meat mixture. Cook and stir until bubbly; cook and stir 1 minute more.
  5. To serve, spoon lamb mixture over squash.

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