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Spaghetti Squash Kheer (Indian Dessert)


  • Author: Ashley Thomas

Ingredients


Instructions

  1. Prepare spaghetti squash using the oven method (below) to achieve “noodles”.
  2. Heat ghee in pan and stir-fry the dry spaghetti squash strands. Then, stir-fry nuts and raisins.
  3. In another saucepan, add coconut milk and bring it to a boil. Reduce the heat slightly, add honey, ground cardamom and stir.
  4. After about 10-15 minutes, once the milk has thickened a bit, add the ghee-coated spaghetti strands. Stir for a few more minutes, garnish with ghee-coated nuts and raisins and then serve.

To prepare squash using the oven method:

  1. Preheat oven to 375.
  2. Cut the squash in half, scoop out the seeds, and brush on some ghee to the cut sides.
  3. Place squash cut side down in a baking dish.
  4. Bake for 45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).

Notes

If you want a smaller portion, feel free to halve this recipe 🙂

Also, don’t forget the raisins and nuts. The warm ghee-coated raisins and nuts really add something special to the dish!