Sage and Rosemary Spaghetti Squash

The texture of a good spaghetti squash goes very well with spices. The secret of this recipe is to remove the extra moisture by allowing a few minutes to drain. Squash is a great food for all of the doshas. You can adjust by adding spices for your body type. Squash is rich in calcium, sodium, potassium and iron.




Ingredients for 4-6 servings as a side dish:

1 spaghetti squash, medium size
1 leek, chopped into small rings
1 tbsp of fresh sage, chopped
1 tbsp of fresh rosemary
1 tbsp of orange peel
½ cup of nutritional yeast (this is yeast free) 
½ tsp of cardamom
½ tsp of turmeric 
½ of of ancho chili
Salt, to taste 
2 tbsp of ghee or olive oil

Preparation:

1. Pierce the squash all over with a fork. Place in a pan and roast at 375 F (190 C) until tender when pressed (about one hour). Turn twice while cooking. Let it cool slightly.
2. Cut each squash in half and scoop the seeds out. Pull the strands inside of the squash apart with a fork and place them in a colander. Drain for 30 minutes, then transfer to a bowl and add the spices, except the turmeric.
3. Meanwhile, stir fry the leeks and turmeric with ghee, for approximately 4 minutes. Add them to the squash and gently stir to combine.
4. Pour all the ingredients into an 8-inch square baking dish. Spread the nutritional yeast over the top and bake at 400 F, until the topping is golden.

Serve with a chutney appropriate for your dosha (for example, lemon compote or lime chutney) 

You can add grated parmiggiano, tomato sauce and sautéed vegetables.