Spinach Uchiki Kuri

Spinach Uchiki Kuri

Ready in 30 min

Serves 2

Squash. There’s so much in that word: comfort, holidays, autumn leaves. Squash is hygge. 


  • One uchiki kuri squash
  • 11g Spinach Crystals (~ 0.40 oz)
  • 1 tablespoon coconut oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon curry paste
  • ½ tablespoon soaked fenugreek seeds
  • Pink salt to taste


  1. Scoop out the seeds of the squash and cube the flesh, leaving skin on. 
  2. In a medium pan on the stove, gently melt coconut oil and add mustard seeds, curry paste and fenugreek seeds. 
  3. Warm up the spices until the mustard seeds start popping. 
  4. Add cubed squash and 2 ½ cups water. 
  5. Cook on medium for about 20 minutes. 
  6. Add Spinach Crystals, stir and serve.

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