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.

Summary

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
• 0.25 teaspoon coarse salt, plus a little more for seasoning
• 0.5 tablespoon. coarsely chopped cilantro

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Instructions

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.