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!
Katya's Kitchen 