Masala Spiced Spaghetti Squash

It's totally normal to put spaghetti squash in the microwave, while you take a shower in the morning, right?

No need to reinvent the wheel if there's a good looking recipe out there.  I came across this and thought it looked delish.  Sure enough, it is. Also, it accomplished two goals... Going into the season of indulgence and cookies, I want light vegetable laden lunches.  And this used a CSA spaghetti squash half that was in the freezer so also making space for Turkey Day leftovers.  (Yes, you can freeze halves of squash and use them months later.  I swear, if I wasn't in an apartment, I'd have a deep freezer.)

Anyways, I had meant to make this last night, but ran out of time.  But, there were only a few ingredients.  And you can cook the squash in the microwave.  Take the half out of the freezer, microwave for 15 minutes (maybe while you take a shower.)  Easy to get it done this morning before work.   

I followed the recipe below, minus the fresh cilantro - just didn't have any on hand.  I also halved the recipe. This was lunch with a smashed hard boiled egg on top.  Side of kale chips, laughing cow cheese wedge, apples, and chunk of office bagel.  The squash doesn't look like much, but it's tasty!  

Healthy Curried Spaghetti Squash

Source - Food Network

Ingredients

• 1 medium spaghetti squash (about 2 3/4 pounds)
• 1 tablespoon olive oil or unsalted butter
• 2 teaspoons finely grated ginger
• 1 teaspoon garam masala
• 2 tablespoons lemon juice
• 4 teaspoons honey
• 1/4 teaspoon kosher salt, plus more for seasoning
• 1/2 cup coarsely chopped cilantro leaves
  Directions

Cut the squash in half lengthwise and scoop out the seeds. Place the cut-side down in a microwave-safe baking dish (the halves can overlap one another a bit) and add 1 cup water. Cover with plastic wrap and microwave until very tender and a knife easily pierces the skin of the squash, 15 to 18 minutes. Let stand 5 minutes. Carefully uncover and let stand until cool enough to handle but still warm.

Meanwhile, heat the oil in a small nonstick skillet. Add the ginger and garam masala until fragrant. Stir in the lemon juice and honey. Season with the salt. The sauce should be sweet and sour.

Scrape the flesh of the squash into a bowl, using a fork, to make long noodle-like strands. Toss with the sauce and cilantro. Season with additional salt.

Per serving: Calories: 130; Total Fat 4.5 grams; Saturated Fat: 0.5 gram; Protein: 2 grams; Total carbohydrates: 23 grams; Sugar: 6 grams; Fiber: 0 grams; Cholesterol: 0 milligrams; Sodium: 160 milligrams