Chef notes

While spaghetti is my love language, I'm all for low-carb alternatives that don't compromise on flavor. After this spaghetti squash caramelizes in the oven, you end up with al dente strands of goodness that are then tossed in a rich tomato-butter sauce, so while it's not starchy like pasta, it's still very satisfying. This dish looks super fancy if you serve it in the hollowed-out squash halves with a little grated Parmesan on top!

Technique tip: With their tough skins, cutting winter squash can sometimes be tricky. I've found that using an offset knife — which has the blade lower than the handle, making an L-shape — with a serrated blade is helpful.

Swap option: I call for a hefty amount of mustard seeds because I love the taste and texture they provide — almost like a Bolognese sauce — but if it's not your thing, cut the amount by half. If you want to make it heartier, try adding some chickpeas, lentils or dark greens such as kale and spinach. It makes an excellent base for leftover mix-ins.

Ingredients

1 large spaghetti squash, halved and seeds removed
4 tablespoons safflower or canola oil, divided
salt and freshly ground black pepper
2 tablespoons mustard seeds
1 tablespoon cumin seeds
1 red onion, finely chopped
3 cloves garlic, grated
1 (2-inch) piece fresh ginger, peeled and grated
1 serrano chile, chopped

2 teaspoons garam masala
2 teaspoons tandoori masala
1 teaspoon ground cumin
1/2 cup tomato paste
1 cup vegetable broth or water
1/2 cup heavy cream
2 tablespoons unsalted butter
3 tablespoons finely chopped fresh cilantro, plus more for garnish
grated Parmesan cheese (optional), for garnish

Preparation

Preheat the oven to 375 F. Line a baking sheet with aluminum foil.

Lightly rub the outside and inside of the squash with 1 tablespoon of the oil and season both sides with salt and pepper. Place the squash cut-side down on the foil and roast until the flesh is tender and the bottom edges are slightly caramelized, 45 to 50 minutes.

Meanwhile, in a large nonstick pan or Dutch oven, heat the remaining 3 tablespoons oil over medium-high heat, add the mustard seeds and cumin seeds, and cook for about 30 seconds. As the seeds begin to sizzle, add the onion and 1 teaspoon salt, reduce the heat to medium and cook for 3 minutes, stirring occasionally. Add the garlic, ginger and serrano, and cook for about 1 minute, stirring frequently so the garlic does not brown. Stir in the garam masala, tandoori masala, ground cumin and tomato paste, and cook for about 30 seconds, until the paste becomes darker in color and the spices become aromatic.

Slowly stir in the broth and heavy cream and bring the mixture to a boil. Cook for 1 to 2 minutes, until the sauce is creamy. Stir in the butter and cilantro. (If you are adding any additional veggies, you can add them now and simmer until they are warm.) Season with salt and pepper.

Remove the squash from the oven. Use a kitchen towel to hold the outside of the squash, and using a fork, gently rake the flesh to create the "spaghetti" and transfer to a serving bowl, or place the strands of squash back inside the hollowed-out squash shell. Top the squash with the sauce and garnish with more cilantro and some cheese, if desired.