I really have no FORKING idea on what to name this dish. This dish was inspired and adapted by Milk Street Magazine from chef Zuber Momin for Masala fries. I did a spin on the Milk Street version with a couple changes and I used these flavors on spaghetti squash. The original recipe was made with Kashmiri pepper. I didn’t have any so I made mine with what I thought would be the closest substitute gochugaru pepper. One of the other changes I made to the recipe was to add butter. This came out FORKING AMAZING! Maybe the easiest recipe I ever did and maybe the most delicious spaghetti squash recipe ever.

Ingredients for around 6 side servings

1 good sized spaghetti squash (I think mine was slightly over 2 pounds)

1 Tablespoon cumin

1 1/2 teaspoon ground ginger

1 1/4 teaspoon gochugaru pepper

1 1/2 teaspoons course sea salt

3/4 teaspoon ground black pepper

5 Tablespoons butter – room temperature (doesn’t matter if salted or sweet….I normally don’t use salted but had salted butter I had to use and I thought the taste was perfect. You can use sweet butter and add salt if you think it needs it)

Directions

Preheat oven to 350 degrees F.

Put squash on pan. Cover squash with foil. This goes on middle rack till squash gets cooked. Ovens and all squash do differ so each one out there might take a different amount of time. Mine I thought would take an hour so I left mine in for an hour and it was hard. So I turned it over and checked it after a half hour and mine was still hard so mine needed about 1/2 hour for a total of two hours. I doubt yours will take that long but it might?

While the squash is cooking mix up the spice-butter. In a small mixing bowl combine the cumin, ginger, gochugaru, salt, black pepper, and butter. Put to the side.

I used to say cook till fork tender but really it’s better if you can make a dent with your finger.

This squash came out really perfect.

When the squash is cool enough to handle…You cut it in half and pull out the guts (membrane) and seeds. It should be just like this and look like spaghetti. Mix in the spiced butter and enjoy!!!!! This came out so FORKING Tasty that I had to hold back on adding more. It’s just perfect. I think most people…Even people that don’t like Indian or Korean food will still like this.

A Special THANKS!!!!!! To chef Zuber Momin and Milk Street Magazine so I could get what I got here!