‘Spaghettikka Masala’

This recipe isn’t perfect yet but it was too interesting not to share! Consider it an Indian version of spaghetti. I will definitely be making this again anytime I get a craving for Indian food but don’t want anything too heavy. This dish is highly customizable and satisfying!

Total Prep Time: 60 minutes

Serves 4

Ingredients:

1           Spaghetti squash

10         Mushrooms, thinly sliced

1 can     Lentils, drained and rinsed

6 oz       Baby spinach

1 jar      Tikka Masala sauce (I used Sherni’s Tikka Masala cooking sauce)

Canola oil & Salt

Directions:

To prep the squash, cut in half lengthwise and scoop out the seeds. Drizzle a little oil all over the cut surface, lightly season with salt, and then place cut sides down in a baking dish. Bake at 375 F for 35-45 minutes until tender. Use a fork to scrape squash out of shell into spaghetti-like strands.

While the squash is baking, prep the other ingredients and heat a little oil in a deep skillet pan over medium heat. Add mushrooms, lentils, and spinach. Stir frequently and add sauce when spinach has started to wilt. When the sauce is warmed through, add the squash and toss until sauce is evenly distributed. Serve with warm naan.

Choose your own adventure:

Try different sauces. Loblaws has different PC and Patak’s Indian cooking sauces of varying spice levels and flavours.

Switch up the veggies. I had planned on adding some frozen peas but found that I was out. Cauliflower florets or diced eggplant would also work well with this dish.

Not a fan of spaghetti squash? Go for a more traditional basmati rice, or try quinoa or cauliflower rice.

Add some freshly grated ginger to brighten it up.