Hilary White of The Hil at Serenbe demonstrated this recipe at the Morningside Farmers Market last year. To cook your spaghetti squash, she recommends preheating the oven to 350 degrees. Split the squash in half and place it on a rimmed baking sheet with a little bit of water. Bake it until it’s tender, remove from the oven and cool. Then she takes out the seeds, and scrapes the squash with a fork to release the “spaghetti.” And then she squeezes the spaghetti in a dish towel to remove excess moisture.
Ingredients:
1 cup cooked spaghetti squash 1 egg 1/4 teaspoon salt 1/4 teaspoon garam masala 1/4 cup plus 2 tablespoons cornmeal Vegetable oil, for frying Yogurt sauce: 1/2 cup plain yogurt 1/4 cup grated carrot 1/2 cup grated or sliced radish 2 tablespoons chopped cilantro Juice of 1/2 lime 1/2 teaspoon salt
Preparation:
Mix the cooked squash with the egg, salt and garam masala. Then stir in cornmeal.
Add oil to a large skillet to a depth of 1/4-inch. Heat until very hot, then drop in squash mixture by heaping tablespoons. Cook until golden brown on both sides. Remove from skillet, drain on paper towels and serve with Yogurt Sauce.
Yogurt Sauce:
In a medium bowl, combine yogurt, radish, carrot, cilantro, lime juice and salt. Mix thoroughly, check for seasoning and refrigerate until ready to use.