Ingredients:
1 spaghetti squash ( 3-4 lbs)
1 teaspoon cumin seeds
1 teaspoon curry powder
1 cup plain yogurt
1/2 cup sour cream
2 tablespoons dark brown sugar, packed
2 tablespoons fresh mint, chopped
2 tablespoons fresh basil, chopped
1 teaspoon salt
1/2 cup pecans, toasted and chopped
black pepper, freshly ground
Directions:
Preheat oven to 350 degrees.
Bake whole squash 1 hour or until tender when pierced with fork.
Remove from oven and allow to cool 5-10 minutes.
halve lengthwise and remove seeds.
With fork, pull out the spaghetti-like strands.
Divide in half and place in 2 bowls.
Set aside.
Reduce oven temperature to 325 degrees.
In small skillet, heat cumin seed over medium heat for 2 minutes, stirring constantly.
Add curry powder.
Heat 1 minute.
Pour over half of the squash.
Add yogurt, sour cream, brown sugar, mint, basil, and salt.
Toss to combine.
Mound mixture in center of oven-proof serving platter.
Surround with remaining half of squash and garnish with toasted pecans.
Sprinkle with pepper to taste.
Bake until thoroughly heated, 10-12 minutes.
Serve immediately.
Servings: 6-8
Time preparation: 10 min.
Time total: 85 min.