I have only heard about spaghetti squash until K decided to buy it recently. I was honestly intimidated and kept looking at it wondering if I will get those pretty strands like I had read online. Finally, mustered the confidence and cooked the squash. It is easier to slice it when cooked and I was really excited to see the squash separate into strands. No wonder they call it spaghetti squash 
. It basically has no flavor on its own and I cooked it the Indian way with ginger and spices. The squash blended well with the spices and tasted pretty good. We had it with rice. Off to the recipe.
Spaghetti Squash Poriyal (Fry)
Spaghetti squash fry (Indian Style)
Ingredients:
- spaghetti squash - 1
- oil - 2 tsp
- mustard seeds - 1/2 tsp
- urad dal - 1 tsp
- green chilly - 4 (adjust to taste)
- ginger - 1/2 inch piece
- salt - to taste
- coconut - 1 tbsp
Instructions:
Cook spaghetti squash in a pressure cooker. I cooked it for 20 minutes in the electric pressure cooker. Cut the cooked squash into half and using a fork, scrape the flesh.
Heat oil and add mustard seeds. When it crackles add the dal and chillies. Next add the squash, ginger and salt. Cook for about 10 - 15 minutes and then add the coconut.
Turn off the stove after a minute or so. Serve with rice or roti.
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Pictorial
1. Cook spaghetti squash in a pressure cooker. I cooked it for about 20 minutes in the electric cooker.
2. Cooked squash. Cut it open.
3. Scrape the flesh using a fork. You will see pretty strands resembling spaghetti.
4. Heat oil and add mustard seeds. When it crackles add the dal and chillies.
5. Add the squash, ginger and salt. Allow to cook for about 10 - 15 minutes.
6. Add coconut and mix.
7. Turn off the stove after a minute or so and serve with rice or roti.
Yummy poriyal ready.
Enjoy!
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