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Cut Veggies

A veritable feast for the eyes and the palate, these colorful veggies are packed with vitamins and nutrients

Shortbread Cookies

Desserts are a necessary indulgence –Sort of like a reward for enjoying your veggies and fruits

Vegetarian Paella

Colorful is always sexy when it comes to food. Visual appeal and intoxicating aroma are key components of a classy dish

Vegetable Tian

A baked dish often helps cut back on the oil, hence fat, keeping it rich in taste and healthy

Fresh Tomatoes & Garlic

Roasted and served over a bed of pasta.

Variety is indeed the spice of life.

Foods that enrich and nourish.

Roasted Garlic & Tomato

Herbs “complete” any dish and each cuisine has its distinct herb. To the Italian, it is without a doubt, Rosemary

Spaghetti Squash Coconut Sevai



First of, thanks to all my Facebook friends who drooled and went gaga over this dish - that is my best motivation to keep trying new recipes and blogging them

I have worked with Spaghetti squash in the past, but once to bake it and one other time to make a halwa, all well before I started writing this blog. However, this unbelievable gem of a veggie went off my radar for a long time. This was one of the easiest recipe decisions to make in so far as keeping the preparation simple yet tasteful.
The trick is to allow the squash to shine and be the hero of the dish and not overpower it with too many spices. Add a tsp of coconut oil and  fresh grated coconut enhanced the taste of the squash and made for a delectable meal. Without further ado here goes
My sweet husband putting in the muscle to unstring the squash

And voila

Ingredients


  • 1 medium sized squash cut down the middle vertically and spaghetti unstrung from the sides and into a bowl
  • 1/2 cup of fresh frozen grated coconut thawed
  • 2 Tbsp roasted cashews
  • 2-3 finely chopped green chilies (ours were homegrown)
  • 1/tsp of mustard seeds
  • 1/2 tsp of turmeric
  • 1tsp of urad dal
  • 2 tsp of olive oil
  • 1tsp of coconut oil
  • pinch of asafetida
  • 1/3 cup of water
  • Salt to taste
  • 2 tsp juice of freshly squeezed lemon
  • Cilantro for garnish


Method

  1. Splutter mustards, urad and hing in the said amount of olive oil
  2. Add the chilies and allow them to cook for 30 secs 
  3. Add the squash noodles
  4. Add the the water and keep closed for about 3 minutes and allow it to cook until al-dente
  5. Open and allow the water to evaporate. 
  6. Add salt and coconut  and cashews and turn them in to the squash
  7. Once cooked, transfer to a serving dish squeeze the lemon and.garnish with cilantro and serve hot





 

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