Spaghetti Squash with Indian Spices

Spaghetti Squash with Indian Spices
Photo by Scott Phillips


  • 1 small (3 lb.) spaghetti squash
  • 1 small serrano chile, seeded and minced
  • ½ cup finely chopped yellow onion
  • 1 tsp. cumin seeds
  • 2 tsp. minced fresh ginger
  • 1 tsp. brown mustard seeds
  • ½ cup seeded and chopped tomato
  • + 6 more ingredients
    • 2 tsp. chopped garlic
    • ½ tsp. ground coriander
    • ½ cup coarsely chopped cilantro
    • 3 Tbs. unsalted butter
    • Kosher salt
    • 1 Tbs. vegetable oil

Position a rack in the center of the oven and heat the oven to 350°F. Halve the squash lengthwise and scoop out the seeds with a sturdy spoon. Set the squash halves cut side down on a heavy-duty rimmed baking sheet, and bake until strands of flesh separate easily when raked with a fork, 50 minute...

View full recipe at Fine Cooking


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