Maneet Chauhan | Spaghetti Squash Sauté

Eat the Change


1 spaghetti squash 
2 tbsp coconut oil 
1/2 tsp black mustard seeds 
1/2 tsp cumin seeds 
pinch Hing (optional) 
1-2 green Thai chili 
10-12 curry leaves 
salt to taste 
1 tsp turmeric powder 
1/2 tsp red chili powder 

Punch fork holes in spaghetti squash and bake at 450 degrees for 45 to 50 minutes.
Cut spaghetti squash in half and scrape out the seeds.
Use a fork to rake out the spaghetti squash strands and set aside.
Heat coconut oil in a pan over medium heat.
Add mustard seeds, cumin seeds, hing, green chilis, and curry leaves.
Add spaghetti squash and saute.
Add salt, turmeric powder and red chili powder and mix well.
Remove from heat and serve.

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