Spicy Yellow Squash Cooked in the Microwave

by Editorial Staff

The secret to this quick recipe is to microwave the pumpkin spaghetti until tender. After removing the pulp from the pumpkin, it is mixed with a mixture of ginger and garam masala to give the dish a special flavor.

Cook: 35 mins

Servings: 4

Ingredients

  • 1 medium spaghetti pumpkin (about 4 kg)
  • 1 tbsp olive or butter
  • 2 teaspoon finely grated ginger
  • 1 teaspoon garam masala seasoning mixtures
  • 2 tbsp lemon juice
  • 4 teaspoon honey
  • 1/4 teaspoon coarse salt, plus a little more for seasoning
  • 0.5 tablespoon. coarsely chopped cilantro

Directions

  1. Cut the pumpkin in half and remove the seeds. Place it cut side down in a microwave-safe bowl (cut pumpkin pieces may touch each other) and add 1 cup water.
  2. Cover with cling film and microwave until soft so the knife can easily pierce the pumpkin skin, 15 to 18 minutes. Let it stand for a while. Remove the wrapper and keep it at room temperature to cool and hold the pumpkin.
  3. Meanwhile, heat the oil in a small nonstick skillet. Add ginger and garam masala to it. Add lemon juice and honey. Season the mixture with salt. The sauce should be sweet and sour.
  4. Using a fork, scrape the pumpkin pulp into a bowl to form long strands of spaghetti. Pour sauce over it and sprinkle with cilantro. Season with salt to taste.

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