Thursday, August 14, 2008
Simply boiled or steamed squash tends to be rather bland. However, the addition of spices to this easy dish make it a very flavorsome vegetable side. Recipe serves 4.
1 pound (500 g) spaghetti squash
2 medium carrots
2 tablespoons vegetable oil
1 onion, finely diced
2 teaspoons (prepared) freshly crushed garlic
1/2 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons finely chopped chili
Salt and pepper
1. Cook squash in boiling water until tender. Drain and when cool scoop flesh out with a fork. It should be like spaghetti stands. Slice carrots in fine strips.
2. Heat the oil in a fry pan. Add garlic and chilies and cook for 30 seconds. Add onion, coriander and cumin. Cook until onion is tender, stirring frequently.
3. Add carrot and reduce heat and cook until tender. Add spaghetti squash, mixing well until warmed through. Serve hot with rice.