This squash is known for its spaghetti strands technically used for raw spaghetti recipes. It can be baked, boiled or steamed. It’s a gluten free substitute for pasta and have been used in various ways and prepared as a lasagna with individual’s choicest toppings.
I will be sharing below an Ekadashi friendly version.
1 medium spaghetti Squash
1- ½ cups cheese
1 cup shredded cabbage
1 bell pepper finely chopped
1 deseeded chopped tomato
½ teaspoon black pepper powder
¼ teaspoon red chilli flakes
½ teaspoon oregano
½ to 1 cup finely chopped cilantro / dill (if not using on Ekadashi)
2 tablespoons melted butter
1 teaspoon salt
Process: Preheat the oven on 400F.
Cut the spaghetti squash into half. Take a baking tray filled with water (nearly half the depth of the squash).
Place the squash facing the open end downward on the water. Place the tray on the middle rack and bake the squash for around 25-30 minutes.
As soon as you see the squash top or head getting browner remove it out.
Let the squash cool down under a fan for nearly 10 minutes. First take a spoon and scoop out seeds from the squash. Then take a fork and start pulling the inner part of the squash gently. Extract as much as the flesh of the squash and put it in a bowl.Add the remaining ingredients in the bowl and mix well.Take equal portion of the mixture and fill the squash with it making sure to level it evenly.
Take the baking pan again and place the squash on it. Bake it under 5 minutes on 375-400F until the cheese melts.You may even use the broil option for 30 seconds to get the golden color spots on the cheese. Remove the squash out and serve it hot.
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