6/23/2012 Basket - Curried Spaghetti Squash

Curried Spaghetti Squash
Uses from this basket: Spaghetti squash
Other produce: Lemon, cilantro

Sorry, we spaced taking a picture this time!

• 1 medium spaghetti squash
• 1 Tbsp olive oil
• 2 tsp finely grated ginger
• 1 tsp garam masala
• 2 Tbsp lemon juice
• 4 tsp honey
• 1/4 tsp kosher salt, plus more for seasoning
• 1/2 cup coarsely chopped cilantro leaves

Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.

Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.
Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.

Recipe from:  http://www.foodnetwork.com/recipes/food-network-kitchens/healthy-curried-spaghetti-squash-recipe/index.html

Some thoughts on this recipe: The idea of this recipe had real potential for us, but didn't end up quite as good as we hoped.  The spice was pretty strong so I would recommend reducing the garam masala to 1/2 tsp or 3/4 tsp.  Also, the combination of lemon and honey tasted a little medicinal to me.  Next time I make this, I will try lime juice and sugar instead.