In the spirit of the season, here’s a great preparation for spaghetti squash that I came up with last night.  We’re right in the thick of winter squash season, and spaghetti squash is one of the more under-appreciated in the clan.

My apologies if the proportions are inexact.  It’s just that I’d rather not commit to any particular measurements given the variations in size between particular squashes.  Just go a little light if you’ve got a smaller squash and vice versa if you’ve got a monster.

Vadouvan Spice is a sort of french take on a classic curry.  If you can’t find it anywhere, and if you’re not feeling ambitious enough to make some yourself, then any good quality curry powder (or equivalent blend of spices) will work just fine!

 

The Ingredients:

Sesame or Peanut Oil (your choice!)

Garlic (4 cloves or so; minced)

White Pearl Onions (between 6 and 10; peeled and quartered)

One Spaghetti Squash (roasted; see below)

Vadouvan Spice Powder (I got mine from The Spice House; it’s wonderful!)

Salt (to taste)

Coconut Milk (approx 1/2 cup, give or take)

Ground Cayenne Pepper (Optional: depending on taste and on the heat already present in your Vadouvan Spice)

For the Topping:

Toasted Sunflower Seeds (or cashews)

Finely Chopped Scallions


Roasting the Squash:

Roasting spaghetti squash is a similar process to any other winter squash.  Just cut it in half from end to end, scoop out the seeds and guts, rub the flesh with oil, and a decent amount of salt and pepper, and roast on a cookie sheet or in a roasting pan face up in a 375 degree oven for around 45 minutes, or until done.

After the squash is fully cooked through, let cool before scooping out the flesh and mashing it gently.  This will separate the squash into its pasta-like strands.  This you can do ahead of time and refrigerate; I did it the afternoon before.

The Method:

Once the squash is roasted and mashed, this recipe moves fast: be ready!

Heat up a heavy cast-iron skillet or wok, and add a couple tablespoons of oil.  Once that’s hot, add the minced garlic and quartered pearl onions. (You can definitely use a small, normal-sized onion here, but I really like the sweetness and delicate texture of the little ones.)  Saute for a couple minutes and add the squash.

Mix well, and cover for a couple minutes to let the squash heat through.  Now, just add the Vadouvan (or curry) powder a little at a time and taste, until you’ve got the right amount of heat and depth of flavor.  This is when you’d add the cayenne as well, if you’re looking for a little boost. Cover for a couple more minutes to let the spices incorporate.

Finally, add around a 1/2 cup of coconut milk; more or less depending on how much squash you’ve got.  It should be just enough to thoroughly coat the squash, and deglaze whatever has stuck to your pan.  We’re not going for a soup or a stew here–the coconut milk is just added for some richness and depth of flavor.

Salt to taste, pull it off the heat and serve, topped with the toasted sunflower seeds and chopped scallions.  Enjoy!