Spaghetti Squash is a vegetable that I've known here in the US. All the google searches came up with the recipe of using it as a spaghetti with tomato sauce. That was not too exciting for me. I wanted to make a dish out of the squash that could be eaten with rice, rasam.
Foe those, who don't know, spaghetti squash is a low cal vegetable from the squash family. The flesh inside it looks like this spaghetti or semiya.
It tasted so good with rasam, rice and curd rice! The use of little coconut oil brings out a great aroma for this bland vegetable.
The tadka with coconut oil and asafoetida will be so inviting in your kitchen!
Get Ready ( serves 2-3)
- 1 Spaghetti squash
- 2 tsp coconut oil
- 1 tsp olive oil or vegetable oil
- salt to taste
For tempering/ tadka
- 1 tsp mustard seeds
- 1 tsp urad dal/ ulutham paruppu
- 1 red chilli split into 2
- 1/4 tsp black pepper corns
- few sprigs of curry leaves
- A pinch of asofoetida
- Pre heat the oven to 400 F
- Wash and cut the spaghetti squash length wise. remove all the seeds and strands
- Arrange the squash with cut side facing down in a baking dish. Add a little water inside the baking dish. this will help the squash steam and cook better.
- Bake in the oven for 30 mins.
- Once cooled, take a fork and shred all the flesh. It will come out as long noodles. Set this aside.
- In a pan, add the oil and do the tadka. Once the mustard seed splutters, and urad dal turns goldern brown, add the curry leaves, asafoetida and the shredded spaghetti squash.
- Add salt and mix all gently till combined. Cook uncovered till all the water has been absorbed for about 5- 10 mins. Check salt and adjust according to taste.
- Serve with steaming rice as a side dish or with chapathi's
Garnish with cilantro and squeeze a little lime juice and serve ( Optional).
My picky 6 year old and ever hungry teenage son loved it!