One of the things I love about cooking is that there's always something new to discover and try. My parents and I split a CSA box this year (which seriously, if you haven't done yet, please do so for next season - it's so well worth it!) and were recently given a spaghetti squash. Although I've had it a few times, I've never attempted to make it myself.
I did the normal steps of googling for a good recipe, then I flipped through my usual standby cookbooks on what to do with it. I have to admit that I was slightly disappointed at the offerings. Most of the recipes were simply baking it and eating it plain, or substituting it for pasta and topping with marinara. Neither of those ideas sounded good to me, so I kept thinking of what to do with it.
I came across this recipe for a gratin that sounded simple, yet tasty. I kicked around a few variations, but it wasn't until I tasted the most delicious Organic Coconut Curry chocolate at Wegmans today that I knew what it needed. I took a page from the spice blend of my Indian Spiced Peanut Brittle (seriously, very tasty!) and also threw in some fresh cilantro. And whoa! This dish is a great tasty sidedish to serve and a wonderful way to try this delicious seasonal squash. Plus, the recipe is dead simple, and if you use fat-free sour cream and skim mozzarella, it's pretty healthy too!
Indian-spiced Gratin of Spaghetti Squash
1 2-3lb spaghetti squash
2 cloves garlic
3/4 tsp salt
1/4 tsp coriander seed, fennel seed, mustard seed, white peppercorn, and cumin seed
2 tbsp fresh cilantro, minced
1 cup sour cream
1/4 cup mozzarella cheese
The easiest way to prepare spaghetti squash is to microwave it. Cut squash in half, from stem to blossom end. Scoop out seeds of both halves. Place one half in a microwave-safe baking dish, and cover with plastic wrap. Microwave on high for 10-12 minutes until tender. Repeat with remaining half. Using a fork, scrape squash out of shells into a large mixing bowl. Throw away skin.
Preheat oven to 400 degrees. Using a mortar and pestle, grind up coriander, fennel, mustard, and cumin seeds, along with white peppercorns. Add to squash mixture with remaining ingredients. Stir well. Place in well-oiled baking dish and bake in oven for 30 minutes, until bubbly. Serve and enjoy!
Enjoy this and other great recipes with Tempt My Tummy Tuesday!