Midnight Masala: Fennel & Golden Squash Bake

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Scoop out spaghetti squash into a bowl and save the seeds for roasting.

Peel and cube 1 and 1/2 cups of russet potatoes.

Slice yellow onion and fennel.

Fry potato cubes in oil in a cast iron pan.

Add sliced fennel and yellow onion to the pan.

Add 1 teaspoon of cumin seeds, salt, and a good grinding of black pepper to the mixture.

Add 2 pinches of poultry seasoning for flavor.

Fry up 1 cup of Big Mountain Collie crumble veggie ground in the pan.

Add 1/2 teaspoon of garam masala and a pinch or two of poultry seasoning to the mixture.

Add the spaghetti squash to the pan.

Add more salt and an extra pinch of garam masala and poultry seasoning.

Add 3 cloves of microplane garlic to the mixture.

Mix everything together in a big bowl.

Add chili flakes to taste, or leave them out if you prefer no heat.

Clean and dry the cast iron pan, then oil it and add round parchment paper for insurance.

Distribute the mixture evenly into a pie form in the cast iron pan.

Pour on some Just Egg evenly; if you run out, add water to the carton to get the residue out.

Whisk chickpea flour with water to make up the remaining half cup needed for binding.

Spread the mixture evenly with a spatula.

Sprinkle black salt (kala namak) on top before baking.

Preheat the oven to 350°F (175°C).

Bake for 30 minutes or until browning and crisping around the edges.

Sprinkle with chopped cilantro and squeeze lemon juice on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens