Ingredients:
- Spaghetti Squash
- ghee/oil
- onions
- raisins
- cayenne (optional for spicy!)
- mustard seeds
- coriander
- cumin
- turmeric
- curry leaves (can be found fresh at Indian markets)
- salt and pepper
- cilantro
Directions:
- Cook Spaghetti Squash in oven: cut in half length wise and remove seeds with a spoon. Cook squash in oven, halves face down in a half inch of water. Bake at 375 until tender, 30-35 minutes. Rake a fork back and forth to remove strands like spaghetti.
- On stove top prepare vaghar (seasoning), melt ghee and add spices: mustard seeds first, when they begin to pop add coriander, cumin, turmeric and a few fresh curry leaves if available. (prepare as much as needed to season not only the onions but enough to be used to season the squash strands as well)
- Saute onions in vaghar and add cayenne (spicy; use a little at first, adding more if needed), cook onions until desired consistency is reached. Adding raisins for only just a moment before moving contents to a bowl.
- When Spaghetti Squash is thoroughly cooked, combine in bowl with seasoned onions and top with Cilantro.
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Yum! I love just about anything with curry and I’ll have to give this a try!
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Looks delicious!! π loving the thought of raisins in there.
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Looks awesome! Spaghetti squash is one of my favs π
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Thanks, me too! I will be trying so many of your wonderful recipes! π
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Aww thanks! Right back atcha π
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Hi there, everything is going well here and ofcourse every one is sharing information, that’s in fact fine,
keep up writing.
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