Here is one recipe that has become popular in the quicknhealthy kitchen in the recent past. All of us like lemon rice, especially my son who loves it with extra lemon in his serving. Though when we eat lemon rice as it is, we tend to consume a lot of rice. So I was looking for an alternative to rice or even something that can partially replace the rice. That is where spaghetti squash comes into the picture. So the property of spaghetti squash that separates into noodle like strands when cooked is made to good use in the recipe. When cubes of squash is cooked, you get something similar to long grain yellow rice, which is perfect for replacing some amount of rice in the lemon rice, while also adding the extra yellow color as well. So now you can have a lil extra serving of lemon rice without worrying about eating too much rice.
Ingredients:
- Spaghetti Squash- 1 medium
- Coconut oil - 1 Tbs
- Rice - 3/4 cup
- Lemon - 1 large
- Green chilly - 2-3
- Mustard seeds -1 tsp
- Coconut oil - 1 Tbs
- Asaphoetida- a pinch
- Turmeric powder - 1/2 tsp
- Sea salt - as per taste
- Cook rice with 1 1/4 cups of water. Let it cool.
- Remove skin and cut the Squash into 1 inch cubes. Heat coconut oil in a heavy bottom pan on medium heat and add the squash cubes. Roast them turning every 10 seconds or so, to uniformly roast them. In about 10-12 minutes everything should be roasted nicely and you should be able to flake them with a fork.
- Fluff the squash with a fork into small strands and let it cool a little bit too. Mix the spaghetti squash strands and cooked rice. Make a small well in the mixture, add turmeric powder and salt in the well.
- Heat coconut oil and add mustard seeds, when they pop, add asaphoetida and sliced green chillies. Sauté for a few seconds, pour the mixture into well in your rice squash mixture. Mix everything well.
- Squeeze out juice from a large lemon, add to the mixture and mix everything well.
- Serve at room temperature or warm.
- Serves 4-5, enjoy!!
