SPAGHETTI SQUASH & SPINACH GRATIN WITH PINE NUT TOPPING

Serves 3-4, 1 hour (mainly baking time)

INGREDIENTS

• 1 medium spaghetti squash

• 2 Tbsp ghee (divided)

• 2 cups fresh spinach, chopped

• 1 tsp ginger, grated (or 1/2 tsp ground if you are feeling lazy)

• 1 tsp fennel seeds 

• 1/2 tsp nutmeg

• 1/4 tsp turmeric powder

• Salt & pepper to taste

• 1/3 cup coconut milk (or plant milk of choice)

• 1/4 cup parmesan cheese, finely grated

• Protein option:

  • 1/2 cup paneer (crumbled with your fingers)

  • OR 1/2 block (150g / 5 oz) firm tofu, patted dry & crumbled

• 1/2 cup breadcrumbs

• 2 Tbsp pine nuts

• 1 Tbsp ghee (to mix with topping)

• Fresh parsley or basil for garnish

DIRECTIONS

1. Roast squash: Heat oven to 400°F (200°C). Cut squash in half, scoop seeds, rub with 1 Tbsp ghee + pinch salt. Roast cut-side down ~40 min, until tender.

2. Mix filling: In a big bowl, combine spinach, ginger, fennel, nutmeg, turmeric, salt, black pepper, coconut milk, parmesan, and your choice of paneer or tofu crumbles. Set aside until squash is ready.

3. When the squash is ready, allow to cool so you can easily handle it without burning yourself :). Scrape the spaghetti squash strands using a fork into the bowl with the mixture. Toss everything together.

4. Make the topping: Dry roast the pine nuts in a small saucepan over medium heat until golden brown (about 2-3 minutes). Add the ghee & breadcrumbs and toss together. Remove from heat and set aside until ready to assemble.

5. Assemble & bake: Transfer filling to a 9x9 baking dish. Sprinkle topping evenly. Bake at 375°F (190°C) for 15–20 min, until golden.

6. Garnish with parsley or basil. Enjoy warm.

#fall #winter #kidfriendly #vata #pitta #lunch #dinner

Notes

• Serving option if you have extra summer tomatoes lying around: Serve with a sliced tomato. Yes, tomatoes are rajasic (can be overly stimulating to mind & body) and acidic BUT spaghetti squash + tomatoes are a classic flavor combo. When eaten in season, had in moderation, and combined with other sattvic foods (mind & body harmonizing), you are going to be okay with a tomato here and there for taste :).

• Parmesan cheese: most gratins include some kind of cheese to hold it together and add to the creaminess of the dish. Hard cheeses like Parmesan can be difficult to digest. But, in this dish, we are not loading it up with parmesan cheese, it is just a small amount (1/4 cup), which again, is fine in moderation - especially when combined properly with spices that help digest it (black pepper, fennel, turmeric, ginger, nutmeg, optional basil topping).

• For kaphas: swap the coconut milk with a less fatty milk, use slightly less parmesan cheese, and increase the amount of ginger and black pepper. Overall, this dish is pretty well-balanced for you between the greens, spices, and spaghetti squash.

• A note on spaghetti squash overall: it is light and drying which makes it great for kaphas! Just not so much vatas. Thus, for the fall season, the dry and light qualities of spaghetti squash need to be balanced with some moisture and heaviness (ghee, coconut milk, cheese, tofu). If you are super hungry and looking for a heartier, heavier meal, increase the amount of paneer or tofu in the dish or serve with any #grainsideoption. But, overall, the light and heavy qualities are well-balanced in this dish.

• Enjoy! I love a good gratin :).