Katya's Kitchen

Cooked rice mixed with baked spaghetti squash, and added spices.

Ingredients

• 1.5 cup white rice
• 3 cups water
• 1 small to medium sized spaghetti squash
• 2 tablespoon oil (I use sunflower oil)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon turmeric

Directions

Step 1

Heat oven to 350 F. Puncture small holes throughout the spaghetti squash using a fork. Place punctured squash into the baking pan, and add 1/2 cup of water to the pan. Put it in the oven for 35-45 minutes. Check for readiness using a sharp knife.

Step 2

Mix 2.5 cup water, 1.5 cup rice and 1 tbsp oil in a pot. Bring to boil. Add 1/2 tsp turmeric and 1/2 tsp black pepper. Turn the heat down to low and let simmer for 20-25 minutes until ready (for parboiled white rice). It will be 40-45 minutes for brown rice.

Step 3

Take squash out of the oven and cut in half.  Take out the seeds from the middle. Pull the insides with a fork onto a big plate or bowl. Mix the spaghetti squash insides with 1 tbsp oil.

Step 4

Mix cooked rice and spaghetti squash together 1:1, and serve to the guests!