SPAGHETTI SQUASH WITH CURRY ENJOY DAN:

CURRIED WINTER SPAGHETTI SQUASH  SOUP by CHEF DAN:

Serves 30-40

 

INGREDIENTS:

3 tablespoon olive oil

5 onions, chopped

12 garlic cloves, minced

2 tablespoon ginger powder

3 tablespoon curry powder

2 tablespoon cumin

2 tablespoon ground turmeric

1 tablespoon ground cloves

30 cups vegetable stock

2 cups lentils

1 (50 Oz) can diced tomatoes

2 cups rice

1 (48 Oz) can corn

2 cups elbow macaroni

5 spaghetti squash

 

DIRECTIONS:      (PE-HEAT OVEN TO 375 DEGREES)

1.   Pierce in the whole shell several times with a large fork or skewer.

2.   Place on a baking sheet and bake in pre-heated oven for at least 1 hour.

3.   Remove from oven and let cool; shred pulp with a fork.

4.   In a stock-pot sauté onions in olive oil for 5 minutes.

5.   Add garlic and sauté 1 minute.

6.   Add ginger powder, curry powder, cumin, turmeric, and cloves.

7.   Add stock and lentils and bring to a boil.

8.   Reduce heat to simmer and add diced tomatoes.

9.   Add rice 15 minutes after you poured in the lentils.

10.                After 30 minutes, add corn.

11.                After 40 minutes, add macaroni and spaghetti squash.

12.                Simmer for another 30 minutes.

 

ENJOY DAN:     BON-APPETITE!!