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.