Persian-Inspired Spaghetti Squash
by Kate Heyhoe
To heighten the flavors of this dish, start with whole coriander and cardamom seeds, then grind them in a spice grinder just before using. To toast slivered almonds, heat them slowly in a heavy skillet on low flame, stirring frequently until they just begin to take on a golden hue. If more color is desired, turn off the flame and let them cool in the pan to brown further. Be careful: Once heated, nuts brown quickly and can go from perfect to burnt and bitter in seconds.
Serves 6 to 8 as a side dish.
1 small spaghetti squash (2 pounds)
3 tablespoons butter
1 tablespoon extra virgin olive oil
3/4 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/8 teaspoon ground ginger (powdered ginger)
1/8 teaspoon white pepper
1/2 teaspoon salt, or more to taste
1/2 cup toasted slivered almonds
zest from 1 orange
Heat oven to 350F degrees. Cut spaghetti squash in half lengthwise and scrape out the seeds. Place cut-side down on a baking dish. Bake 50 to 60 minutes, or until tender. Scrape flesh into strands with a fork. (This can be done a day in advance: place squash strands in bowl, cover and refrigerate.)
Heat butter and oil in pan over medium heat until butter melts. Stir in coriander, cardamom and ginger and cook until they release their aromas, about 1 minute. Stir in squash and sauté until well coated, adding white pepper and salt to taste. Remove to serving dish. Garnish with toasted almonds and orange zest before serving.
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Copyright © 1998, Kate Heyhoe. All rights reserved.
This page created 1998. Modified November 2006.