This is a tasty side dish that goes well with Indian style lentil soup or grilled meats.
Curried Spaghetti Squash
3 to 4 cups cooked spaghetti squash
1 tablespoon olive oil
2 teaspoons finely grated fresh ginger
1 teaspoon garam masala
2 tablespoons freshly squeezed lemon juice
1 tablespoon honey
1/4 teaspoon salt
1/2 cup chopped fresh cilantro
Set Sun Oven out to preheat.
Cut squash in half lengthwise, scoop out the seeds and discard. Place the squash, cut side down in a baking pan. Add 1/2 cup water and cook in the Sun Oven until soft, about 1 hour. Remove the squash from the oven (leave the Sun Oven out) and when cool enough to handle but still warm scrape the pulp out into a large bowl. You may have more than needed for this recipe. Store leftover squash in the fridge in an airtight container for other uses.
Heat the oil in a large skillet. Add the ginger and garam masala and cook until fragrant, about 2 minutes. Add the lemon juice, honey, and salt. Remove from heat and add the warm spaghetti squash, tossing to coat. Adjust for salt and toss with the cilantro.
Makes 4 servings.