- Spaghetti squash - 1 medium
- Wild rice - 1/2 cup (or just use brown rice)
- Homemade tomato-chilly sauce - 1/2 cup (see note below)
- Virgin coconut oil - 1 Tbs.
- Garlic - 2 cloves
- Red pearl onions - 4-5
- Green peas - 1/2 cup
- Cauliflower - 1 cup (small florets)
- Raisins - handful
- Cut spaghetti squash thru the length into 2 halves. Keep cut side down on a cookie sheet and bake for 20-25 minutes in a 370 degree toaster oven.
- Take out the squash from the oven and let it cool for about 10-15 minutes. Then scoop out the 'spaghetti' strings.
- Cook rice with little less than a cup of water. I cook in a pressure cooker, but you can do on stove top as well, just that you need to pay attention.
- While the spaghetti is getting ready, and rice is being cooked, you can prepare rest of the ingredients.
- Finely chop garlic and pearl onion. Heat coconut oil on medium heat and saute chopped garlic and onion till slightly golden. Transfer to a bowl.
- In the same pan add green peas and cauliflower and cook covered. I just let them cook with water within them and cook just enough so that they are nice and crispy.
- Once everything is ready to go, just toss everything with your homemade tomato-chilly sauce. Add extra salt or pepper as necessary. Keep aside for 15-20 minutes before serving.
Homemade tomato-chilly sauce:
Start cooking quartered tomatoes and red chillies. Cook covered (no need to add any water). Stir occasionally if necessary. Once the liquid is almost completely evaporated (in about 20-30 minutes) add sea salt and coconut palm sugar according to taste and remove from flame. Let it cool down and them grind to a smooth sauce. If I am planning to use tomato sauce for any of my recipes, I plan ahead an make the sauce either that morning or previous night. I have not tried keeping it for more than a day, but should refrigerate well for a few days. Proportions usually depend on how much I need and what am I going to use it for.
Note: I would recommend everyone to read Michael Pollen's 'Omnivores Dilemma' and all foodies to read 'Cooked', both are very interesting and eye-opening reads.