I think I officially love anything squash-related. This was my first time cooking Spaghetti Squash and I am so amazed by the fact that this vegetable literally comes in the form of pre-packaged noodles that just needs to be baked at 375° F for an hour and forked out. Amazing, just amazing. Okay so I followed this recipe for preparing the Spaghetti Squash Pasta minus the olives and bell pepper. I made a tomato sauce by following the usual recipe for any Indian curry (ginger-garlic paste, salt, red chili powder, and onion (proportions are below) with the addition of butter.
Ingredients:
Pasta:
2 medium-sized spaghetti squashes
Tomato Sauce:
1/4 cup canola oil
4 medium sized vine tomatoes
1/4 large red onion thinly sliced
1 tsp. ginger-garlic paste
2 tsp. salt
1/8 tsp. red chili powder (extra hot) (1/2 tsp. for normal red chili powder)
1/4 tsp. turmeric
1 tsp. butter
1/4 cup cilantro
1 green chili
Condiments:
Feta cheese
Cilantro
Sides:
1 bunch of Asparagus doused in olive oil, salt, and pepper to taste and baked at 400° F for 15 minutes.
Ingredients:
Pasta:
2 medium-sized spaghetti squashes
Tomato Sauce:
1/4 cup canola oil
4 medium sized vine tomatoes
1/4 large red onion thinly sliced
1 tsp. ginger-garlic paste
2 tsp. salt
1/8 tsp. red chili powder (extra hot) (1/2 tsp. for normal red chili powder)
1/4 tsp. turmeric
1 tsp. butter
1/4 cup cilantro
1 green chili
Condiments:
Feta cheese
Cilantro
Sides:
1 bunch of Asparagus doused in olive oil, salt, and pepper to taste and baked at 400° F for 15 minutes.
First, preheat the oven to 375° F. Then, poke some holes in your spaghetti squash and bake for 1 hour.
While you are waiting for the spaghetti squash to bake through, prepare the tomato sauce. First fry onion on medium-high heat until slightly browned. Then, add ginger-garlic paste and fry for one to two minutes. Add tomatoes along with all of the spices and cook on medium heat until all the spices are well blended and the tomatoes reach a sauce-like consistency. Reserve some cilantro for garnishing.
Once the spaghetti squash has baked through, remove the seeded portion by scooping it out and discard it. Then, fork out (scrape with a fork/spoon) the rest of the spaghetti squash into a plate.
Add the tomato sauce to the spaghetti squash pasta and garnish with feta cheese and remaining cilantro. Add Asparagus as a side.
And there you have a delicious, healthy, and filling dinner! Enjoy!