Spaghetti Squash with Toasted Mustard Seeds and Cranberries
I had seen pictures and demos of the Spaghetti Squash, but I really did not think that this squash actually separated in strands like well, spaghetti. And, this this easy Spaghetti Squash with Toasted Mustard Seeds and Cranberries was born.
The Story of Spaghetti Squash with Toasted Mustard Seeds and Cranberries
Until this, I was a spaghetti squash virgin, but I just might be on a rampage, this is probably the first of many dishes to come. The craziness still continues at work, and I hope I can rally up in the next few days to get my thanksgiving mojo on. This accidental dish merits a quick and easy post because sometime in life, it is about getting the message out. The flavors of this dish showcases my love for cranberries. Seasonal cranberry dishes include Vibrant Cranberry Bhath or Cranberry flavored Rice and my Cranberry and Clementine Chutney.
How to Cook the Spaghetti Squash
When I had created this recipe, I used the microwave for the squash. It is certainly an acceptable way to cook the spaghetti squash. Since then I have discovered the instant pot. In my instant Indian cookbook, I offer similar flavors. I used pistachios and a few other fun things. However, the bottom line is that the Instant Pot is another easy and low maintenance way to cook the squash. The oven takes too long and does not add much for this simple task, in my opinion.
Once cooked, I tossed the squash with a few essential spices, think mustard seeds, curry leaves and ginger and added in a good handful of sunflower seeds and cranberries for crunch, color and tang and there you have it a lovely, flavorful dish was born. Even the kids loved it. The boy now wants this done with meatballs, so we have to see about that one.
A lovely gently seasoned dish meshing spaghetti squash with Indian spices and cranberries.
Ingredients
- 1 medium sized spaghetti squash
- 2 tablespoons coconut oil
- 11/4 teaspoons mustard seeds
- 1 medium sized red onion, diced
- 1 tablespoon freshly grated ginger
- 8 to 10 curry leaves
- 2 to 3 red chilies
- 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
Instructions
- Cut the squash in half and scoop out the seeds. Cover in cling wrap and microwave for about 10 minutes.
- Cool slightly and remove the flesh lengthwise to pull it out in strands.
- Heat the oil in pan and add in the mustard seeds and wait until the seeds begin to pop.
- Add in the red onion and saute for about 3 to 4 minutes.
- Add in the ginger, curry leaves and the dried red chilies.
- Stir in the cayenne pepper and the salt and mix well.
- Sprinkle with the lime juice and the sunflower seeds and mix well. Serve hot or warm.