Servings: four to six.
Toasted spices and a touch of chile perk up the flavor of this mild squash.
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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 minutes to 1 hour. Taste a few strands—they should be tender. If not, continue to bake. Set the squash halves aside until cool enough to handle. Use a fork to rake the cooked squash flesh into strands.
In a 10-inch skillet, heat the oil over medium-high heat until hot. Add the mustard seeds and cover. The seeds will start popping; cook until the popping subsides, about 1 minute. Uncover, reduce the heat to medium, and add the butter. As soon as it melts, add the onion, ginger, garlic, cumin seeds, and coriander and cook, stirring, until the onion is soft, about 3 minutes. Add the tomato, chile, and 1 tsp. salt and cook, stirring, until the tomato begins to soften and the chile is fragrant, about 2 minutes.
Increase the heat to medium high and add the squash to the skillet. Continue to cook, tossing with tongs, until heated through, 1 to 3 minutes. Toss in the cilantro, season to taste with more salt, and serve.
Make Ahead Tips
You can bake the squash in advance and then finish the dish right before serving.
Made according to recipe and really enjoyed this. A great way to use spaghetti squash. Will definitely make again!
I made this last night for a dinner party for 12 and everyone loved it. The heat from the pepper is a nice surprise. Also, because it can be made ahead and reheated it is the perfect party dish.
This is our go to recipe for spagetti squash every time. When I have mentioned trying another recipe, I get descent and rebellion! If you are not a squash lover this will transform your thoughts and desires. The combination of flavors create a wonderful indian-like dish that is scrumptious, delectable and ambrosial.
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