by Botanica Restaurant
Delicious recipe! Healthful cooking can be vibrant, creative and wildly satisfying. Love food that makes you feel good!
Ingredients for the spiced spaghetti squash:
· ½ ROASTED SPAGHETTI SQUASH (APPROX. 1½ CUPS WHEN COOKED)
· 2 TEASPOONS GROUND CUMIN
· 2 TEASPOONS GROUND CORIANDER
· 2 TABLESPOONS OLIVE OIL
· 1 LARGE GARLIC CLOVE, SMASHED AND MINCED
· SEA SALT
· JUICE OF ½ LEMON
· 1 TEASPOON ALEPPO PEPPER
· 1 HANDFUL CILANTRO, CHOPPED
· 1 MINCED SCALLION, SLICED ON THE BIAS
Ingredients for the spiced spaghetti squash pancakes:
· 1½ CUPS SPICED SPAGHETTI SQUASH
· 2-3 TABLESPOONS CHICKPEA FLOUR
· 1 EGG
· OLIVE OIL
To make the spiced spaghetti squash:
First, roast your squash. Preheat the oven to 425°F, prick the squash all over with a fork, and roast it whole until it’s soft enough to easily pierce with a knife. Or, if you’d prefer, halve the squash, scoop out the seeds, drizzle it with olive oil/salt/pepper, and roast it cut-side up. Roasting time varies by squash, so just keep an eye on it.
While the squash cools, add the cumin, coriander, olive oil and garlic to a small bowl and mix well. Halve the squash, toss the seeds, and remove half of the spaghetti-like strands to a medium bowl (a fork is the best method for this). Pour the spiced olive oil mixture and a healthy salt sprinkle over the squash and mix well, making sure everything is gleam-y and spice-coated. Add olive oil if things are looking dry.
To make the pancakes:
Add the Spiced Spaghetti Squash to a medium bowl. Crack an egg into a cup and lightly beat it, then pour it over the squash and mix well. Add 2 tablespoons of chickpea flour and stir until the squash is well coated. Add another tablespoon of flour if the mixture feels too wet (if your egg is small you likely won’t need the extra tablespoon).
Heat a nonstick pan on medium heat, then add a splash of olive or avocado oil and coat the pan well. When the oil shimmers, add ½ of the squash batter and shape it with a spatula until it’s thin and round. Keep an eye on it; shaking the pan intermittently, to ensure it doesn’t stick. Sautée until the bottom is nice and brown- better to over cook it than under cook because the middle cooks last -then flip and brown the other side fully (5-8 minutes). Tip the pancake onto a plate, add yogurt on the side with an herbed salad or top it with a fried egg and a drizzle of chile oil or add the lemon juice, then sprinkle the Aleppo pepper, cilantro and scallion over the top.