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This is pretty spicy, so you may wish to consider decreasing the amount of spices if that's not your thing. Feel free to play around with them, some people might like more Cilantro, etc. I'm still experimenting with other things to add - I think chicken and toasted almond slivers are two things I might try.
1 Spaghetti Squash
4 Tbsp. Olive Oil
4 Cloves Garlic
2 Tsp. Cumin
1 Tsp. Ground Coriander Seeds
1/4 Tsp. Cayenne Pepper
1/2 Tsp. Salt
1/4 Cup Fresh Cilantro, Chopped
1/2 Cup Pine Nuts
How To Prepare:
Cook the Spaghetti Squash as you prefer - see "Spaghetti Squash 101" in this room. I like to halve it lengthwise, put it in a greased dish, and roast it at 300-350 until it is slightly soft when given a firm poke. Let it cool until you can handle it, then shred it into a large bowl with a fork.
Heat the oil over a medium heat.
Finely chop the garlic.
Saute the garlic until golden. Do not toast/burn.
Stir in the Cumin, Coriander, Cayenne, and Salt.
Remove from heat.
Toast the pine nuts if you want, I don't.
Toss Squash, Oil, Cilantro, and Pine Nuts.
Goes well with chicken, you may even want to toss chicken with it. Even better the next day.
Number of Servings:
Carbs per serving - include all nutritional information if known: