Spaghetti Squash with Indian Spices
- 1 small spaghetti squash
- 1 T olive oil
- 1 t mustard seeds
- 3 T butter
- 1/2 C chopped yellow onion
- 2 t minced ginger
- 2 t chopped garlic
- 1 t cumin seeds
- 1/2 t coriander
- 1/2 C chopped tomato
- 1 small jalapeño, seeded & minced
- 1/2 C coarsely chopped cilantro
Heat oven to 350. Have squash lengthwise & scoop out seeds. Set squash cut side down on heavy duty rimmed baking sheet. Bake 50-60 min. Use fork to rake squash into strands.
In med skillet, heat oil over med-hi heat until hot. Add mustard seeds & cover. The seeds will start popping; cook until popping subsides. Uncover, reduce heat to med & add butter
When melted add onion, ginger,garlic, cumin seeds & coriander; cook stirring until onions are soft @ 3 min. Add tomato, jalapeño & 1 t salt; cook, stirring,until tomato begins to soften, @ 2 min. Increase heat to med hi; add squash to skilling & heat through, @ 1-3 min.
Toss in cilantro, season to taste with salt & pepper & serve.