IN this delightful vegetable dish, strands of spaghetti squash are tossed with sautéedmustard seeds and cumin seeds and fragrant, flavor-enhancing garam masala.
4 SERVINGS OF 1⁄2 CUP | PREP 20 MINS
- » 1 (3-pound) spaghetti squash
- » 1 tablespoon oil
- » 1 teaspoon black mustard seeds
- » 1 teaspoon cumin seeds
- » 1⁄2 cup chopped onion
- » 1⁄2 fresh green chili pepper, minced(more or less to taste)
- » 1⁄2 teaspoon garam masala
- » 1⁄4 teaspoon salt (more or less to taste)
- » 1⁄4 cup chopped fresh cilantro
- » 2 small whole red chiles (optional forgarnish)
Cut squash in half lengthwise and remove seeds.
Place on a plate, cut side down, and microwave on high 10 to 12 minutes or until soft. Let cool slightly. Using a fork, pull the flesh lengthwise to separate it into long strands.
Reserve 4 cups of squash. (Save any remaining squash for another time or freeze.)
Heat oil in a skillet over medium-high heat (the oil should be hot but not smok- ing). Add mustard seeds and cumin seeds and stir until mustard seeds start to pop and cumin seeds change color from light brown to semi-dark brown. Add onion, chili pepper, garam masala, and salt.
Sauté for 2 to 3 minutes, until onions are tender. Add the 4 cups of squash and toss to coat with the seasonings. Place in serving dish and garnish with cilantro and red chiles, if using.
Nutrition per serving: Calories 45 kcal; Total Fat 2 g; Saturated Fat 0 g; Cholesterol 0 mg; Sodium 90 mg; Carbohydrates 7 g; Fibre 1 g; Protein 1 g; Potassium 134 mg