Spaghetti is a form of pasta made of semolina or sooji what we call. There are different types of pastas and these thread ones are similar to our noodles. You get white ones and wheat ones. Wheat ones are brown in colour. This dish is filling and takes longer time to digest. So an apt diet before travelling. Normally it is being served with tomato sauce, vegetables or meat blended together. I like to prepare it in my own way to treat myself. Here is a healthy version of it.
Recipe: Green Spaghetti with Acorn Squash
Preparation time: 15 minutes
Cooking: 15 minutes
Yields: 1 bowl which can serve two adults
Recipe Level: Easy
Recipe by: Viji
A fistful of spaghetti
2 cups of grated acorn squash
1 bunch of coriander leaves
A fistful of mint leaves (optional)
1 small onion
2 green chills
1” wedge of ginger
Few cashews or almonds
1 tsp garam masala
Salt to taste
2 tsp oil
- Take a big vessel with a lid. Boil 1 litre water. Add the spaghetti, 1 tsp oil and little salt. Let it boil for 8-10 minutes. Reduce the heat and boil for few minutes more and check. If it easily breakable and doubled in size it is done. Drain the water and rinse the noodles in cold water. Leave it the colander.
- Peel and grate the acorn squash and keep aside.
- Rinse and chop the coriander. Grind coriander, chilli, onion, ginger, cashews including masala powder and salt to a paste.
- Add a tsp of oil in a skillet and sauté this paste on a medium heat till the raw smell goes. Add the grated squash and cook for few more minutes with a lid. Make sure you don’t burn the bottom. Now add the cooked spaghetti and sauté till they blend well.
It is delicious with natural ingredients and less fat.
If you still prefer rice add the cooked rice instead of cooked pasta and enjoy. Add grated carrot to make it colourful. The ideas are endless. Experiment with other veggies too. Serve hot. It doesn’t need any companion.