Curried Spaghetti Squash

Curried Spaghetti Squash


  • Spaghetti Squash
  • ghee/oil
  • onions
  • raisins
  • cayenne (optional for spicy!)
  • mustard seeds
  • coriander
  • cumin
  • turmeric
  • curry leaves (can be found fresh at Indian markets)
  • salt and pepper
  • cilantro


  1. Cook Spaghetti Squash in oven: cut in half length wise and remove seeds with a spoon. Cook squash in oven, halves face down in a half inch of water. Bake at 375 until tender, 30-35 minutes. Rake a fork back and forth to remove strands like spaghetti.
  2. On stove top prepare vaghar (seasoning), melt ghee and add spices: mustard seeds first, when they begin to pop add coriander, cumin, turmeric and a few fresh curry leaves if available. (prepare as much as needed to season not only the onions but enough to be used to season the squash strands as well)
  3. Saute onions in vaghar and add cayenne (spicy; use a little at first, adding more if needed), cook onions until desired consistency is reached. Adding raisins for only just a moment before moving contents to a bowl.
  4. When Spaghetti Squash is thoroughly cooked, combine in bowl with seasoned onions and top with Cilantro.

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