Spaghetti Squash Upma Recipe
I’m not sure if spaghetti squash is available everywhere, but it’s a really great substitute for noodles. The easiest method to prepare the squash is by steaming it in the microwave & the prep is actually a lot of fun!
The easiest method to prepare the squash is by steaming it in the microwave & the prep is actually a lot of fun!
SPAGHETTI SQUASH UPMA (Low Carb Seviya Upma)
½ spaghetti squash, cooked & prepared (see link for video below)
1 medium onion, finely chopped
1” piece of ginger, peeled & finely minced
2 garlic cloves, finely minced
3-4 small green Thai chilies, slit in half lengthwise (to taste)
½ tsp black mustard seeds
1 tsp urad dal, (skinned & split black gram dal) ... optional
¼ cup toasted unsalted peanuts (or you can add cashew pieces)
6-8 fresh curry leaves
Pinch of haldi/rurmeric & red chili powder, to taste
1 cup green peas, carrots, corn (frozen is fine) or any veggies of your choice
salt, to taste
juice of ½ lemon
2 tbsp oil
freshly grated coconut for garnish (optional)
freshly chopped cilantro leaves for garnish
In a large deep skillet on medium high heat, add the oil. When hot, carefully add the mustard seeds. When the splattering subsides, add the urad dal long with the green chilies & curry leaves. After 30 seconds or so, add the onions & stir-fry until the onions turn slightly brown. Now add the ginger/garlic along with the turmeric/red chili powder, stir and add the green peas, carrots & corn (or any veggies you like). Stir for a couple of minutes and then add in the spaghetti squash “noodles” & season with salt. Stir to combine all of the ingredients, reduce the heat to low, cover and let cook for just a few minutes. Lastly add the lemon juice, stir and garnish with coconut & cilantro leaves. Serve hot with Indian snacks such as barik sev.
Video courtesy of Inspired Taste: How to Prepare Spaghetti Squash
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