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Black Bean Spaghetti with Squash and Coconut



.Suitable for freezing




minutes cooking time


  • 1 tbsp oil
  • 1 onion, chopped (200g)
  • 600g butternut squash, cut into 2cm dice
  • 1 red chilli, deseeded and finely diced
  • 1 tbsp Thai green curry paste (25g)
  • 75g walnut pieces
  • 400ml can reduced fat coconut milk
  • 200g pack Organic Black Bean Spaghetti
  • 75g pomegranate seeds
  • 2 tbsp roughly chopped coriander


  1. Heat the oil in a large frying pan and fry the onion, squash and chilli for 5 minutes. 
  2. Add the Thai curry paste and walnuts and cook for 30 seconds. 
  3. Stir in the coconut milk, cover and simmer for 10 minutes until squash is tender. Season to taste.
  4. Meanwhile, cook the spaghetti according to pack instructions, drain and toss into the squash mixture with the pomegranate seeds. 
  5. Sprinkle over the coriander and serve.

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