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Spaghetti Squash with Turmeric

  • 2 Servings
  • 1 hour 15 minutes

Keeping the digestive tract functioning optimally is an important goal in Ayurveda for maintaining vitality, and many aspects of our daily habits create the foundation for this. Adding turmeric to your favorite dishes is a great practice as research is showing that turmeric (haridra) has many health benefits including improving digestion, fighting infection, improving blood sugar in diabetes, and preserving cognitive function.

Ingredients

  • 1 small spaghetti squash, about 2 1/4 pounds
  • 2 1/2 tablespoons olive oil
  • 2 1/2 tablespoons finely chopped mixed herbs: good options include basil, chives, chervil, parsley, dill, marjoram and sage
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 cup pine nuts
  • 1/2 teaspoon turmeric
  • 1 clove garlic
  • 1 tablespoon lemon juice

Instructions

  1. Preheat the oven to 375 degrees F.
  2. Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover.
  3. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn the squash over and cover again and continue to cook for another 15 minutes, until the squash is very tender.
  4. Remove from the oven, uncover, and allow to cool slightly.
  5. Using a fork, gently pull the strands of squash away.
  6. Heat a cast iron pan and add olive oil, turmeric and garlic. Sautee for several minutes and add spaghetti squash.
  7. Remove from heat and add herbs, lemon juice, pine nuts, salt, and pepper. Mix gently to combine all the ingredients.
  8. Serve immediately or cover and keep warm until ready to serve.

Notes: Spaghetti squash (Cucurbita pepo) is one of my favorite “gluten-free” pasta substitutes. The long fibrous, tendrils separate from the squash skin when cooked to give the appearance and texture of spaghetti and it pairs well with fresh herbs and olive oil. The yellow squashes are considered to be Sattvic foods and thus support yoga meditation practices.

Turmeric (Curcuma longa) is a good addition to any dish and adds color and bitter flavor, which is not a prominent flavor in the American diet. One cup of cooked squash is rich in vitamins and minerals and has only 42 calories. Pine nuts are a good source of vitamin E, protein and trace minerals, and complement the fresh herbs and oil to give a non-pureed vegan pesto.

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Dr. Siri Chand Kaur Khalsa

Dr. Siri Chand Kaur Khalsa

Dr. Siri Chand Kaur Khalsa maintains a private medical practice in Phoenix, Arizona, and has a vegetarian food blog, www.luminousfoods.com where she posts on utilizing food as our first daily medicine for creating a vibrant healthy body. From the organic farms where we get our vegetables to sustainably preparing healthy food, to the ancient science of Ayurveda, her writings are created to offer ongoing critique of the often conflicting information available on these topics. After completing her allopathic education, Dr. Khalsa has been blessed to travel internationally learning ancient, subtle healing techniques and is now certified as a Kundalini Yoga Teacher and Reiki Master with additional ongoing studies in aromatherapy, Ayurveda, and nutrition. She teaches the fundamental idea that food is in fact medicine that can sustain our physical, mental, and spiritual bodies as we move through our time on Earth. Embracing the Sikh concepts of seva (service) and langar (kitchen where food is served to all for free) she prays that someday all will be able join in the global table to receive adequate servings of healthy vegetarian food.
Dr. Siri Chand Kaur Khalsa

Dr. Siri Chand Kaur Khalsa

Dr. Siri Chand Kaur Khalsa maintains a private medical practice in Phoenix, Arizona, and has a vegetarian food blog, www.luminousfoods.com where she posts on utilizing food as our first daily medicine for creating a vibrant healthy body. From the organic farms where we get our vegetables to sustainably preparing healthy food, to the ancient science of Ayurveda, her writings are created to offer ongoing critique of the often conflicting information available on these topics. After completing her allopathic education, Dr. Khalsa has been blessed to travel internationally learning ancient, subtle healing techniques and is now certified as a Kundalini Yoga Teacher and Reiki Master with additional ongoing studies in aromatherapy, Ayurveda, and nutrition. She teaches the fundamental idea that food is in fact medicine that can sustain our physical, mental, and spiritual bodies as we move through our time on Earth. Embracing the Sikh concepts of seva (service) and langar (kitchen where food is served to all for free) she prays that someday all will be able join in the global table to receive adequate servings of healthy vegetarian food.