Persian-Inspired Spaghetti Squash

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Persian-Inspired Spaghetti Squash

 

1 small spaghetti squash, 2 pounds

3 tablespoons butter

1 tablespoon extra virgin olive oil

3/4 teaspoon ground coriander

1/2 teaspoon ground cardamom

1/8 teaspoon ground ginger (powdered ginger)

1/8 teaspoon white pepper

1/2 teaspoon salt, or more to taste

1/2 cup toasted slivered almonds

zest from 1 orange

 

You can cut squash lengthwise, remove seeds and boil

until strands scrape out and remove easily with fork

or bake it.

Heat oven to 350 degrees. Cut spaghetti squash in half

lengthwise and scrape out the seeds. Place cut-side

down on a baking dish. Bake 50 to 60 minutes, or until

tender. Scrape flesh into strands with a fork. (This

can be done a day in advance: place squash strands in

bowl, cover and refrigerate.)

Heat butter and oil in pan over medium heat until

butter melts. Stir in coriander, cardamom and ginger

and cook until they release their aromas, about 1

minute. Stir in squash and sauté until well coated,

adding white pepper and salt to taste. Remove to

serving dish. Garnish with toasted almonds and orange

zest before serving.

Serves 6 to 8.

 

 

 

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