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Yay! It is finally fall! In honor of fall and all things pumpkin, today's recipe is for spaghetti squash curry. This a brand new recipe that mum and I created and I am really excited to share it with everyone! We did not grow up eating this in Fiji. After seeing spaghetti squash recipes everywhere and making several of them myself, I began to wonder if we could cook this squash using our Indian flavors. So mum and I decided to try it. Because spaghetti squash is not like the typical pumpkin we did not make it like Mum's Classic Pumpkin Curry. Based on the texture of the spaghetti squash, we decided to cook it like Mum's Classic Green Cabbage Curry. We ended up with a delicious curry that was slightly sweet, garlicky, spicy and had a great chew to it. Served with fresh rotis, this dish was a hit in our home!
The recipe is quite simple. First half and soften the squash in the microwave. Alternatively, you can also roast the squash in the oven to soften. Once it cools, shred out the spaghetti with a fork.
Then basically, cook mustard seeds, cumin seeds, onions, ginger, garlic, curry leaves and chilis if using. Once this is aromatic, add the shredded squash and salt. As squash cooks down, add chopped tomatoes. Stir well and let released water cook off, then turn the heat to high and let squash get some browning for a couple of minutes. The dish is done after this! You can garnish with chopped cilantro or not.
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Prep time 30 minutes
Cook time 30 minutes
-1 medium spaghetti squash cooked and shredded
-2 tbsp olive oil
-handful of curry leaves (optional)
-1 tsp of mustard seeds
-1 tsp of cumin seeds
-1/4 onion diced
-1 tbsp crushed garlic
-1 tbsp crushed ginger
-2 Thai chilis (optional or to taste)
-salt to taste
-1 diced tomato
-handful of cilantro (optional)
Wash and halve spaghetti squash. Microwave to soften. Time will depend on size of the squash.
Heat up oil on medium flame. Add mustard seeds and cumin seeds and curry leaves if using. Once sputtering and crackling, add onions. Add garlic and ginger once onion edges are brown. Cook for a minute or two until aromatic.
Add shredded squash and salt to taste. Mix well and cover. Stir every five minutes or so to ensure even cooking.
Once squash has cooked down halfway, add diced tomato. Mix well.