Tandoori Spaghetti Squash

Ingredients

Spaghetti squash

1 medium-sized

Tandoori marinade

1/2 cup

Greek yogurt

1/4 cup

Lemon juice

2 tablespoons

Garlic powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Salt

1 teaspoon

Fresh cilantro

for garnish

Instructions

1. Preheat your oven to 400°F (200°C).
2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
3. Place the squash halves on a baking sheet, cut side facing up.
4. In a mixing bowl, combine the tandoori marinade, Greek yogurt, lemon juice, garlic powder, cumin powder, coriander powder, turmeric powder, and salt. Stir until well blended.
5. Generously brush the marinade mixture over the cut side of the spaghetti squash, ensuring it is evenly coated.
6. Bake the squash in the preheated oven for 35-40 minutes, or until it is tender and can be easily shredded into spaghetti-like strands with a fork.
7. Once cooked, remove the squash from the oven and let it cool slightly.
8. Using a fork, gently scrape the flesh of the squash to create spaghetti-like strands.
9. Serve your tandoori spaghetti squash warm, garnished with freshly chopped cilantro for a pop of color and flavor.
10. Enjoy this dish as a main course or a side, and feel free to pair it with grilled chicken or chickpeas for added protein.