Spaghetti Squash Curry

This was an enjoyable dish, which I served as a side to Recipe #308948. As other reviewers said, the recipe yields a lot. However, perhaps my spaghetti squash was not as large as your typical squash, because I found that the squash noodles got lost in my sauce. Next time, I will make sure to choose a very large squash so that I can find it in the sauce. Like another reviewer, I too, did not have corn and substituted extra peas and carrots blend. I used golden raisins and a hot curry powder. I thought the dish was a little sweet for my taste and I might cut back a little on the cinnamon and raisins next time. I added a significant amount of garlic salt. Over all, I thought this was a nice dish, with good flavor, and I enjoyed this different way of preparing squash. Thanks!

This had nice complex flavors and different from how we usually make spaghetti squash. The recipe really makes a lot, so I cut the amounts down by half for three of us. There was still plenty to go around.

I liked the ratio of curry and veggies, but beware this makes a huge amount of food...I'd say it would feed more like 8 - 10. Interesting flavor with the cinnamon and raisins, a little sweet. Made for ZWT 4 game's trip to Africa.

I'm sorry, but this dish was inedible. Don't waste your time making it.

I used Recipe #251371 for my curry powder and used 2 tbsp and ommited the cinnamon because there was already cinnamon in the spice mix. I hate raisins so I used dried currants. Also I didn't have any corn so I used a 2 lb bag of peas and carrots. This was really tasty and mild. I was also surprised that it was a little sweet. I didn't think it was too strong, but it may have been because of the curry mix I used. Anyway it came out tasty!