The Sensitive Kitchen

Thursday, August 24, 2006

Spaghetti Squash Sevai Uppuma (Spaghetti Squash South Indian Style)

Good in place of rice or noodles with other Indian dishes. Also good as a unique side dish in its own right.

1 medium spaghetti squash
1 1/2 tsp canola oil
1/2 tsp black mustard seeds
1/2 tsp cumin seeds
1 tsp urid dal (or 1 Tbsp broken unsalted raw cashews)
1/4 tsp turmeric
3 Tbsp freshly grated coconut
Cilantro (optional)

Pierce spaghetti squash with a knife in several places to create steam vents. Cook, either by baking (I like to bake it while using the oven for other things) or in the microwave, until a knife goes in easily. Allow to cool, then cut in half. Remove seeds and discard. Prepare flesh by raking it out with a fork into a bowl. Set flesh aside and reserve until ready.

When ready to cook, heat oil over high heat in a large skillet with a lid. Add black mustard seeds and cover. When mustard seeds pop, add cumin seeds and dal or cashews. When dal or cashews are just beginning to brown, stir in turmeric and salt, then add spaghetti squash and coconut. Toss with a wooden fork until spaghetti squash is evenly coated. If you're feeling fancy, throw in some chopped cilantro for color. Serves 4.

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