Anjali ShahAnjali Shah is a food writer and owner of The Picky Eater, a healthy food and lifestyle blog. Anjali Shah grew up a “whole wheat” girl, but married a “white bread” kind of guy. Hoping to prove that nutritious food could in fact be delicious and desirable, she taught herself how to cook and successfully transformed her husband’s eating habits from a diet of frozen pizzas and Taco Bell to her healthy, yet flavorful recipes made with simple, wholesome ingredients.
Well, it’s not exactly your traditional pasta, but we like to think of it as a healthier and more nutritious version of the high-cereal-carb pasta that we're accustomed to eating. Some ingredients can be obtained from major stores in your city. So let's dig into this Italian born and Indian-bred dish.
Indian Spiced Spaghetti Squash ‘Pasta’
1 spaghetti squash
1 15oz can chickpeas, rinsed and drained
1 15oz can fire roasted tomatoes
4 cloves garlic, minced
1.5 teaspoon ground cumin
1/2 tsp ras al hanout
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
chopped cilantro for garnish
Step 1: Prep your spaghetti squash — Cut it in half, scrape out all the seeds and gunky pulp, and roast it face down in an oiled baking dish at 375 degrees for 40 minutes. Let cool.
Step 2: Scrape out the spaghetti squash with a fork, until you have a bowl full of cooked “squash pasta.”
Step 3: Set the squash aside, and heat a large pot over medium heat.
Step 4: Put the chickpeas, tomatoes, garlic, and all the spices (cumin through salt) in the pot. Cover, and bring to a boil. Simmer until the chickpeas have softened, about 15-30 minutes (depending on how soft you want the chickpeas). Once the chickpeas have cooked, add the spaghetti squash into the pot, and stir to combine.
Step 5: Toss with cilantro and cashews, and serve.
*Images and text courtesy: © Anjali Shah
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