SPAGHETTI SQUASH RECIPES IN INDIAN STYLE | SPICY LEMON SPAGHETTI | Hameesha

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Pierce the spaghetti squash with a small knife to make a dent and cut through it slowly.

Slice the spaghetti squash and pressure cook in an Instant Pot for 7 minutes with the bottom side down.

Let it cool and use a fork to scrape the flesh towards the center, fluffing it into a plate.

Heat oil in a pan, add mustard seeds and cumin. When they splutter, add peanuts and fry until brown.

Add turmeric, curry leaves, red pepper flakes, and green chilies (add according to your spice level), hing, and sauté for a minute.

Add fluffed spaghetti squash and stir well. Add salt and lemon juice to taste. Cook while stirring for 3 more minutes and then turn off the stove. Serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens