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Spaghetti Squash With Toasted Mustard Seeds and Cranberries [Vegan]

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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]

This Recipe is :

Dairy Free Vegan

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

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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AUTHOR & RECIPE DETAILS


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Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint!


 

 

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