INGREDIENTS:
1.5 cup spaghetti squash
1 tbsp roasted peanuts
1 tsp mustard seeds
1 tsp ghee or avocado oil
1/2 tsp turmeric
1/2 – 1 tsp sugar as needed
1/2 tsp grated ginger
Juice from 1/2 lime
1-2 green chillies cut lengthwise
Salt to taste
Few sprigs of curry leaves
Garnish
Chopped cilantro
Grated coconut
DIRECTIONS:
Bake squash for 40 mins at 400f
Scoop out squash and separate strands
Mix with turmeric, salt and sugar and lemon juice.
Warm oil and add mustard seeds. When seeds splitter add peanuts and curry leaves, chilly and ginger and stir for a minute. Add squash mixture and stir fry for 2-4 mins. Do not overcook
Garnish with some chopped cilantro and grated coconut.
CREDITS/NOTES:
Got this idea from my friend Sumana B
Its the same recipe as lemon vermicelli
Or lemon rice but has no carbs.