Thanksgiving tandoori spaghetti squash kitchen cabinet Indian dishes.jpg

Tandoori Spaghetti Squash prepared by kitchen cabinet member Shoba Kousik (Indian dishes). Wade Spees/Staff Monday, August 14, 2017

Tandoori Spaghetti Squash


2 tablespoons tandoori masala

1 tablespoon vegetable oil

¼ teaspoon salt


1 medium spaghetti squash

½ lemon, juiced

Cilantro, for garnish


Stir together the tandoori masala, salt and oil. Slowly add water to the paste until it attains a spreadable consistency.

Halve the squash vertically. Remove seeds. Piece skin gently with a fork and apply tandoori paste to flesh. Allow to marinate in the refrigerator for 3 hours.

Preheat oven to 350 degrees Fahrenheit.

Cover the prepared squash with aluminum foil and bake for 45 minutes. When baked, the oil will collect in the middle of the squash: You can retain the oil to use as a sauce or dispose of it.

Use a fork to scrape out spaghetti-like strands of squash. Drizzle with lemon juice and garnish with cilantro.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

Food editor and chief critic

Eating all of the chicken livers just as fast as I can.