Roasted Squash with Cider Sauce

Updated at: Thu, 17 Aug 2023 06:36:03 GMT

Step 1

Prepare the squash:

Step 2

Preheat your oven to 400 degrees. Line two baking sheets with aluminum foil.

Step 3

Slice spaghetti squash in half lengthwise. Scoop the seeds from each half, drizzle with olive oil, and sprinkle with a pinch of salt. Place the scooped side down on the baking baking sheet, tucking a garlic clove under there. Add 1/4 cup water to baking pan.

Step 4

Slice the acorn squash in half (around, not from stem to base). Scoop the seeds from each half and slice the squash into 1/2-inch discs. Place on a separate baking sheet. Drizzle with olive oil and sprinkle with salt, freshly cracked pepper, and garlic powder.

Step 5

Cook the spaghetti squash until tender, about 20-30 minutes. Cook the acorn squash until it is golden, checking every 10 minutes.

Step 6

Make the Cider Sauce:

Step 7

Bring the apple cider and maple syrup to a boil; immediately reduce to a simmer. Simmer until reduced by half, about 15 minutes. Set aside.

Step 8

Assemble the Squash:

Step 9

Scoop the filling from one of the spaghetti squash halves. Mix with coconut milk, curry paste, and a pinch of salt. Add more curry paste to suit your taste.

Step 10

Place a scoop of the quinoa/rice on a plate. Place a disc of roasted acorn squash on the rice.

Step 11

Fill the ring of acorn squash with the coconut spaghetti squash, drizzle with the cider sauce, and sprinkle with roasted pumpkin seeds.

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