Meat-Free Monday: Lemongrass Curry Spaghetti Squash

Photo Credit: Le Petit Vegan

(MEATLESS MONDAYS/VEGAN RECIPES) Celebrate the change of season with something bright and fresh! This vegan lemon curry spaghetti squash is loaded with vegetables and plant-based protein, and the sauce tastes like “liquid gold.”

Incredibly light and flavorful, the lemongrass curry sauce is so fresh and full of flavor. It’s also easy to master, starting with a base of fresh lemongrass, ginger, garlic, and green curry paste.

Simply roast spaghetti squash (if it’s in season), or you could substitute rice noodles or any other type of noodle in this recipe with great results. As always, happy eating! — Global Animal

Lemongrass Curry Spaghetti Squash. Photo Credit: Le Petit Eats

Lemongrass Curry Spaghetti Squash

Yield: 4 servings


  • 2 tablespoons coconut oil
  • 2 stalks lemongrass chopped
  • 2 teaspoons grated ginger
  • 2 cloves garlic minced
  • 2 tablespoons green curry paste
  • 1 can full fat coconut milk
  • 2 tablespoons coconut sugar or brown sugar
  • 2 teaspoons fish sauce or coconut aminos for vegan
  • Juice of 1 lime
  • 1 teaspoon corn starch
  • 1 tablespoon vegetable broth or water
  • 1/2 cup snap peas sliced
  • 1/2 cup chickpeas
  • 1 large spaghetti squash roasted
  • 1/4 red onion thinly sliced
  • 1/4 cup chopped peanuts
  • Small handful cilantro leaves
  • Zest of 1 lime plus more for garnish (optional)
  • Chile flakes for garnish (optional)
  • Lime wedges for serving


  1. Heat coconut oil in a large sauce pan over medium heat. Add lemongrass, ginger and garlic and cook for about 1 minute, stirring. Add curry paste and continue to cook for another minute. Add coconut milk and bring to a boil. Reduce heat to a simmer and add sugar, fish sauce, lime juice and lime zest. Cook, stirring occasionally, for 5-7 minutes.

  2. Remove from heat and pour sauce through a mesh strainer into a bowl to remove solids. Pour sauce back into pot and return to a simmer.

  3. Mix together cornstarch and broth or water in a small bowl. Add mixture to sauce as well as chickpeas and snap peas and continue to cook for 2-3 minutes, or until sauce has thickened and vegetables are warmed through. Taste sauce and adjust if necessary- if the sauce isn’t salty enough, add more fish sauce; if it needs to be sweeter, add more sugar; if it needs a touch of brightness, add another squeeze of lime juice.

  4. Divide spaghetti squash among plates. Top with lemongrass curry sauce and garnish with red onion, peanuts and cilantro leaves. Serve with lime wedges on the side.

Recipe Courtesy of Le Petit Eats

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