Spaghetti Squash - Indian Style | Fall special recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil offers healthy fats, while sunflower oil is more budget-friendly.

cumin seeds

🥗Healthier: ground cumin

💰Cheaper: cumin powder

Ground cumin is easier to use, while cumin powder is often less expensive.

green chili

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeño provides heat without calories, while bell pepper is milder and cheaper.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a fresh flavor, while green onions are often less expensive.

Cut the spaghetti squash in half lengthwise and scoop out the seeds.

Drizzle olive oil over the cut sides and sprinkle with salt and pepper.

Place the squash cut side down on a baking tray.

Bake in the oven at 180°C (350°F) for 60-70 minutes.

While the squash is baking, prepare the stuffing mixture.

In a pan, heat olive oil and add chopped onion; sauté until light brown.

Add spices and mix well; cook until fragrant.

Add frozen peas, carrots, and lima beans to the mixture; stir well.

Remove the roasted squash from the oven and let it cool slightly.

Scrape the flesh of the squash with a fork to create noodle-like strands.

Combine the shredded squash with the stuffing mixture in the pan; mix thoroughly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens