Before last week, I had never made spaghetti squash before.
I had never even bought spaghetti squash before.
While that was primarily because I was pretty sure the husband would get freaked out at the idea of spaghetti squash (no way would that fly as a pasta substitution – he would make a face and say, “that’s weird. you can’t call that pasta”), I was also a little intimidated by the idea of cooking it and making it taste good.
And so I set out on a quest to make the most wonderful spaghetti squash recipe that was spicy, delicious, and filling. One that the husband would enjoy, and one that would make a great Sunday night dinner.
Since spaghetti squash alone is pretty bland, I decided to turn it into an Indian inspired “pasta.”
To start, I added rich spices like cumin, coriander and cayenne, and then threw in some chickpeas and cashews for texture. For some freshness, I added cilantro and tomatoes.
While making spaghetti squash is somewhat labor intensive (you’ll see in the directions), it was still great to try and I had fun scraping out the squash to make my Indian “spaghetti.” It is pretty amazing how, once baked, the squash literally makes flawless spaghetti shaped strands when you scrape it out with a fork!
This recipe turned out to have the perfect balance of flavors, and we really could eat it like a pasta dish! The husband actually liked it, and we pretty much had no leftovers.