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Spaghetti Squash Stuffed with Paneer Butter Masala & Cilantro Chutney

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allison

If you’ve been reading my blog for a while, you’ll know that I have an ongoing love affair with all things curry. No matter the part of the world it comes from, I adore it all.

I don’t fully understand people who tell me that they don’t like curry, especially because it is such a broad food type. If you think you’re one of those people, I recommend this recipe. Butter Chicken seems to be the “gateway curry” for many who think that curry isn’t for them. As a vegetarian, I had never had butter chicken, until I went to a punjabi restaurant that offered “Paneer Butter Masala” also known as Paneer Makhani. I was in love.

Paneer is an Indian pressed cheese, which on it’s own, doesn’t have a ton of flavour. Much like tofu, it’s the sauce that makes it shine. This dish is rather mild in heat but still shines vibrantly with flavour. Paneer Mahkani is an absolute comfort food. Many traditional recipes call for cashews, but I’ve decided to make this into a nut-free, allergy-friendly version.

I made a large batch on a Monday evening that I served with rice (it comes together SO quickly!) I then used the leftovers to stuff a spaghetti squash on Tuesday. Topped it with a cilantro chutney, and it was completely transformed into a whole new meal, perfectly warming for a chilly fall evening.

Spaghetti Squash Stuffed with Paneer Makhani

Cubes of paneer coated in a curried creamy tomato sauce, stuffed into a spaghetti squash & topped with a garlicky cilantro chutney.
Print Recipe
Ingredients Method

Ingredients
  

For the Spaghetti Squash
  • 1 medium spaghetti squash cut in half & de-seeded
  • 2 tbsp olive oil
For the Cilantro Chutney
  • 2 cups fresh cilantro washed and patted dry
  • 3 cloves garlic
  • 1 tsp maple syrup
  • 2 tsp fresh lemon or lime juice
  • 4 tbsp olive oil
  • 1 tsp salt
For the Paneer Makhani (Butter Paneer)
  • 2 tbsp grapeseed or avocado oil
  • 6 cloves garlic
  • 1 inch cube fresh ginger (or 1 tsp ginger powder)
  • 400 g fresh paneer, cubed *for vegan version, use firm tofu*
  • 2 tsp mild curry powder
  • 796 ml can of San Marzano tomatoes (or plum tomatoes)
  • 400 ml can of coconut milk (preferably organic)

Method
 

Roast the Squash
  1. Preheat oven to 425°F
  2. Prep the squash (saving the seeds to roast later!). Rub both sides with oil. Place flesh-side down on parchment-lined baking tray.
  3. Roast for 30-50 minutes, until fork tender. The larger the squash, the longer the roasting time.
Prepare the Chutney
  1. Place all ingredients into food processor and pulse until desired consistency is reached. Pulse longer if you prefer a smoother chutney. Set aside.
Make the Paneer Makhani
  1. In large saucepan or dutch oven, heat oil over medium heat.
  2. Add garlic & ginger, stirring frequently. (Do not allow this to burn!)
  3. Add curry powder, tomatoes & coconut milk. Roughly mash tomatoes in pot with a potato masher. Bring mixture to a boil.
  4. Reduce heat and simmer for about 10 minutes.
  5. Add cubed paneer & toss to coat. Continue cooking for another 10-15 minutes. Taste and adjust salt & seasoning. Add cayenne (optional) for more spice.
Assemble
  1. Use two forks to pull apart spaghetti squash flesh & make it into spaghetti-like strings.
  2. Spoon curry into squash halves.
  3. Top with cilantro chutney just before serving.

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