Just dropping in to share a quick recipe. A vegan recipe, actually. I’ve had a large spaghetti squash hanging out on my counter for the past . . . three weeks? Month? But when I finally got around to slamming it into the microwave, scraping it down and dousing it with spices, it still performed beautifully. That’s it. Enjoy!
This warmly-spiced, simple squash dish is what you want to accompany a fall weeknight dinner.
- 1 large spaghetti squash
- 1 tbsp coconut oil
- 1 tsp coriander
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp cayenne
- 1 tbsp parsley
- Carefully pierce the squash several times with a sharp knife to prevent the squash from bursting in the microwave.
- Microwave on high for 16 minutes, turning halfway through. Slice the squash open lengthwise and allow to cool enough to handle.
- Using a fork, lift out the seeds and discard. Then scrape out the insides into a medium mixing bowl. Mash and shred until the strands are separated.
- Stir the coconut oil, coriander, cumin, salt, turmeric and cayenne into the spaghetti squash. Combine thoroughly, then serve warm and topped with parsley leaves.