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Spaghetti Squash Kheer (Indian Dessert)

Spaghetti Squash Kheer (Indian Dessert)

5 from 3 reviews
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  • 2 cans Organic Coconut Milk full fat
  • 3 cups of spaghetti squash strands
  • 1 tablespoon Grassfed Organic Ghee or coconut oil
  • 1 + tsp freshly ground cardamom seeds remove pod, just use seeds, adjust to taste
  • 2-3 + tbs Raw Honey adjust to taste (I think raisins add sweetness, but the hubby likes it SWEET)
  • Golden raisins
  • Sliced almonds


  • Prepare spaghetti squash using the oven method (below) to achieve "noodles".
  • Heat ghee in pan and stir-fry the dry spaghetti squash strands. Then, stir-fry nuts and raisins.
  • In another saucepan, add coconut milk and bring it to a boil. Reduce the heat slightly, add honey, ground cardamom and stir.
  • 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:

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


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!
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!