A SAUSAGE – SPAGHETTI SQUASH – CAULIFLOWER RICE DINNER.

Listen, before you read any farther, you need to know that this recipe is not for a random Tuesday night dinner. This is going to take some massive assembly and time.

I want to reiterate, that this is worth it and I love making these once a month when I have the time. I make extra and they make a perfect lunch the next day.

Ok. So keto curry sausage and spaghetti squash empanadas over a bed of cauliflower rice dinner. That is a lot. This recipe below is for the empanadas. You do your cauliflower rice however you do it. I’m just focused on the empanadas.

Get creative. These can also be taco meat empanadas, beef stew empanadas, vegetarian empanadas or whatever filling you might enjoy.

Let me share with you the curry powder I use. It is not too spicy and adds a wonderful flavor to the breakfast sausage. I use Sun Brand Madras Curry Powder. Link is here… https://amzn.to/37ohpJZ

I also will share the lowest sugar content curry sauce that I have found. I order it from Amazon. Link is here… https://amzn.to/2F0dV4a or you can pick it up at Whole Foods.

Print Recipe

KETO CURRY EMPANADAS

A sassy way to spice up your dinner. Serve with a side of steamed cauliflower rice and you are set for a night of Indian inspired food.

Prep Time30

Cook Time1 40

Course: Main Course

Cuisine: KETO

Keyword: curry, empanadas, keto bark, keto indian, somosas, spaghetti squash

Servings: 4 people

Equipment

oven, stovetop, microwave, parchment paper, rolling pin

Ingredients

SPAGHETTI SQUASH

1 spaghetti squash – halved

FILLING

1 IB breakfast sausage – cooked
3 TSP curry powder I use Sun Brand Madras Curry Powder (see link)
2 TBSP curry sauce I use 365 Everyday Value, Organic Madras Curry Sauce (see link)

CRUST

1.5 CUP shredded mozzarella
3 TBSP cream cheese
1 TSP xanthan gum
3/4 CUP almond flour I use Kirklands from Costco
2 eggs one for egg wash before baking
1/4 TSP salt and pepper to taste

Instructions

SPAGHETTI SQUASH

Pre-soften a whole spaghetti squash in microwave to make it easier to cut in half. Poke holes into skin with fork several times and microwave 60 seconds, rotate, 60 seconds, rotate, 60 seconds, rotate etc. (about 5 times) Cut in half.
Pre-heat oven 400F. Prep spaghetti squash with olive oil, salt and pepper both sides. Lay skin side up on baking sheet. Roast for 30 minutes, turn over, roast 20-30 more minutes.
Allow to cool, shred squash with fork. Set aside.

SAUSAGE CURRY FILLING

Brown sausage on stove top and drain. Add curry powder and sauce. Stir. Remove from heat.
Mix in the shredded squash. Set aside.

CRUST

Place mozzarella and cream cheese in a microwave safe bowl. Melt for 30 seconds, stir, 30 seconds, stir. Repeat if necessary to melt and mix thoroughly.
Add in 1/2 of the almond flour and xanthan gum. Stir with silicone spatula. Will be firm. Add in egg last with remaining almond flour.
Shape into large ball. Break off smaller balls (golf ball size) and press between two sheets of parchment paper. Roll with rolling pin to a flat circle. (not too thin)
Add filling to half of the circle. Fold over and pinch closed. Wash tops with egg whites.
Bake at 400F for 25 minutes or until crust is golden brown. Add extra sauce if desired.