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.
source: here
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
Go
- 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!
