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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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This is a very unique and delicious way to cook spaghetti squash. This recipe is from Colorado Collage. Ingredients:
1 spaghetti squash (3-4 lbs) |
1 teaspoon cumin seed |
1 teaspoon curry powder |
1 cup plain yogurt |
1/2 cup sour cream |
2 tablespoons dark brown sugar, packed |
2 tablespoons fresh mint, chopped |
2 tablespoons fresh basil, chopped |
1 teaspoon salt |
1/2 cup pecans, toasted and chopped |
black pepper, freshly ground |
Directions:
1. Preheat oven to 350 degrees.
2. Bake whole squash 1 hour or until tender when pierced with fork.
3. Remove from oven and allow to cool 5-10 minutes.
4. halve lengthwise and remove seeds.
5. With fork, pull out the spaghetti-like strands.
6. Divide in half and place in 2 bowls.
7. Set aside.
8. Reduce oven temperature to 325 degrees.
9. In small skillet, heat cumin seed over medium heat for 2 minutes, stirring constantly.
10. Add curry powder.
11. Heat 1 minute.
12. Pour over half of the squash.
13. Add yogurt, sour cream, brown sugar, mint, basil, and salt.
14. Toss to combine.
15. Mound mixture in center of oven-proof serving platter.
16. Surround with remaining half of squash and garnish with toasted pecans.
17. Sprinkle with pepper to taste.
18. Bake until thoroughly heated, 10-12 minutes.
19. Serve immediately.
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