Lemongrass Curry Spaghetti Squash

This lemongrass curry spaghetti squash is loaded with vegetables and plant based protein, and the sauce is nothing short of addictive.

plated Lemongrass Curry Spaghetti Squash

Happy first day of March! I know, technically it’s still winter, but I’m feeling all the spring feels so let’s celebrate the upcoming change of season with something bright and fresh- that’s still comforting enough for chilly weather.

Lemongrass Curry Spaghetti Squash

This Lemongrass Curry Spaghetti Squash bridges the gap between winter and spring beautifully, don’t you think?

roasted spaghetti squash

An incredibly light and flavorful lemongrass curry sauce blankets a pile of roasted spaghetti squash, a winter staple around these parts. Do you love spaghetti squash as much as I do? Here’s a great tutorial on how to roast spaghetti squash from Minimalist Baker if you’ve never done it before!

You could definitely substitute rice noodles or any other type of noodle in this recipe with great results, but I say, if spaghetti squash is in season, use it!

Prepping spaghetti squash

The lemongrass curry sauce though- it’s seriously liquid gold. It’s so fresh tasting and full of flavor, and a great basic curry sauce that’s easy to master. It starts with a base of fresh lemongrass, ginger, garlic and green curry paste.

lemongrass curry mixture in a small bowl

Coconut milk, coconut sugar (or brown sugar), lime juice, lime zest and fish sauce give this lemongrass curry sauce its depth and complexity.

A quick note about fish sauce– while it’s a traditional ingredient in Thai dishes and what gives many curry sauces their briny, salty kick, if you want to keep this lemongrass curry sauce vegan/vegetarian, you can definitely substitute this ingredient with coconut aminos or even soy sauce.

lemongrass curry sauce in the pot

I love how versatile this lemongrass curry sauce is. I’ve spooned it over sea bass, halibut, shrimp and sea scallops for dinner parties, but my favorite way to serve it is this way, over spaghetti squash with plant-based protein in the form of chickpeas and crushed peanuts, and crisp snap peas, shaved red onion and fresh cilantro.

Lemongrass Curry Spaghetti Squash

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plated Lemongrass Curry Spaghetti Squash
5 from 2 votes

Lemongrass Curry Spaghetti Squash

This lemongrass curry spaghetti squash is loaded with vegetables and plant based protein, and the sauce is nothing short of addictive.

Course Main Course
Cuisine Vegan
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Author Denisse


  • 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. 

A forkful of Lemongrass Curry Spaghetti Squash

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  1. Dana

    This is such a gorgeous meal! I also love seeing these flavors used with spaghetti squash. A lot of the spaghetti squash recipes out there are very similar. This looks and sounds so refreshing and scrumptious <3 And healthy! (Bonus.)

    1. Denisse Post author

      So true, I was definitely looking to create something a bit out of the ordinary with spaghetti squash- thanks Dana!

    1. Denisse Post author

      Oh yes, zoodles would be incredible! I definitely plan to make it that way once spaghetti squash is out of season.

  2. Calleigh

    This recipe is one of my favorite quick dinners to make because it’s full of flavor and low carb! An easy way to sneak lots of greens into my diet.


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