A lovely, flavorful dish that showcases the texture of spaghetti squash mixed with Indian spices. Once cooked, the squash is tossed with a few essential spices,like mustard seeds, curry leaves, and ginger. It's then topped with a handful of nutty sunflower seeds and tangy cranberries for crunch, color and a bit of sweetness.

Spaghetti Squash With Toasted Mustard Seeds and Cranberries [Vegan]

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Ingredients

  • 1 medium spaghetti squash
  • 2 tablespoons coconut oil
  • 1 1/4 teaspoons mustard seeds
  • 1 medium sized red onion, diced
  • 1 tablespoon freshly grated ginger
  • 8-10 curry leaves
  • 2 to 3 red chili peppers
  • 1/4 teaspoon red cayenne pepper
  • 1 teaspoon salt, or to taste
  • 1/4 cup sliced cranberries
  • 1 tablespoon fresh lime juice (About 1/2 lime)
  • 1/2 cup sunflower seeds
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Preparation

  1. Cut the squash in half and scoop out the seeds. Cover in cling wrap and microwave for about 10 minutes.
  2. Let the squash cool slightly and then remove the flesh lengthwise to pull it out in strands.
  3. Heat the oil in pan and add in the mustard seeds and wait until the seeds begin to pop.
  4. Add in the red onion and saute for about 3-4 minutes.
  5. Add in the ginger, curry leaves, and the dried red chilies.
  6. Stir in the cayenne pepper and salt, and then mix well.
  7. Sprinkle with the lime juice and the sunflower seeds and mix well. Serve hot or warm.
   
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