A most healthy way to enjoy this delicious sauce that coats the chicken meatballs and the spaghetti squash.  You could easily serve this over brown rice or noodles if you are not a fan of the spaghetti squash or have some heartier eaters at your table, but I thought the combination was just right.  I love using fresh tomatoes as the base for the sauce, rather than canned. I selected Campari tomatoes, but I think any variety would do.  Simply look for the variety that is ripest and has the most flavor.  You can adjust the amount of Thai red curry paste to your personal heat preference and the amount of curry as well.

Serves 4


for chicken meatballs:

  • 1 1/2 lbs ground chicken
  • 1/4 minced red onion
  • 1 small minced jalapeño
  • 3 tablespoons minced cilantro, plus extra leaves for garnish
  • 2 tablespoons minced basil
  • 1 tablespoon minced ginger
  • 2 cloves minced garlic
  • 1 egg, lightly beaten
  • 1 thick piece white bread (crust removed)
  • 2-3  tablespoons milk
  • 3 teaspoons curry (I love Penzey’s new Curry)
  • 1 teaspoon turmeric
  • kosher salt and pepper to taste
  • 1/4 cup flour, for rolling meatballs
  • vegetable oil for frying
  • thinly sliced Fresno chilis for garnish, optional

for roasted red curry sauce and spaghetti squash:

  • 2 small spaghetti squash, cut lengthwise, seeded
  • 4 lbs fresh Campari tomatoes
  • 1 medium onion, chopped
  • 1 1-inch piece ginger, chopped
  • 3 cloves garlic
  • 1 tablespoon Thai red curry paste
  • 1 15 ounce can unsweetened coconut milk
  • 2 tablespoons brown sugar
  • 1 -2 teaspoon Penzey’s new curry
  • 1 tablespoon vegetable oil
  • 1 tablespoon coconut oil
  • kosher salt and pepper to taste


for sauce and squash:  

Preheat oven to 400. Season tomatoes with salt and pepper and a tablespoon of vegetable oil.  Place on baking sheet and roast for about 30 minutes until tomatoes burst and skins are lightly charred.  Remove tomatoes and allow to cool.  Line a separate baking sheet with parchment and season squash with a bit of curry, salt and pepper and rub with olive oil. Place squash, cut side down on prepared baking sheet and roast for 20-30 minutes(this will depend a bit on the size of squash).  Remove squash from oven when strands of squash can be pulled out easily with a fork.

In a medium sauce pan, heat coconut oil on medium heat and add onion, ginger, garlic and curry paste. Sauté and stir frequently until soft and fragrant about 10 minutes.  Transfer curry mixture to food processor along with roasted tomatoes and process mixture until smooth and liquid.  Transfer back to saucepan and add coconut milk and dry curry.  Adjust seasoning to taste and keep warm, stirring occasionally.

for chicken meatballs:

In a small bowl, combine bread and milk and allow bread to become quite moist and crumbly absorbing all the liquid.  Mix in egg.  In a large bowl, combine top 7 ingredients along with seasonings and bread mixture.  Knead the meatballs with your fingers to incorporate all the mix-ins and distribute as evenly as possible.  Line a baking sheet with parchment and begin rolling the meatballs in the palm of your hand.  You should have about 20 depending on the size, you can make them smaller if you like.  Place on baking sheet and refrigerate for about 15 minutes at least.  Heat a large heavy bottom skillet with enough oil to go half-way up the skillet.  Heat to medium high.  Just before frying, roll the meatballs in a bit of flour.  This will give them a bit of a crisp exterior.  Fry in oil for about 8 minutes, turning once during the process.  Allow to cool slightly on a paper-towel lined baking sheet.

assemble dinner:  

Place squash cut side-up on each plate.  Fluff strands of squash with fork and place a few meatballs in well of squash.  Ladle warmed sauce all over squash.  Season with additional curry powder and garnish with cilantro and Fresno chili if desired.  Serve immediately.  Enjoy!