Bittersweet Autumn … alongside a dish of Curried Spaghetti Squash with Currants, Chives and Ghee

Oh Summer, I feel you pulling away like a lover’s goodbye – with a bittersweet wrenching in my heart.

My eyes follow slanting light on leaves, on rippling water, witnessing a dazzle of unexpected miracles.

My heart soft from sadness in the world today, this hollyhock nearly makes me weep with it’s fragile, exquisite beauty, its tenacity through frosted nights and fallen leaves.

And I yearn for golden, for heat, for sweetness. And for lunch. Put it all in a bowl, please.

Curried Spaghetti Squash with Currants, Chives and Ghee
Curried Spaghetti Squash with Currants, Chives and Ghee

Curried Spaghetti Squash with Currants, Chives and Ghee

It’s so delicious. Plus you get to celebrate one of Pachamama’s unique squash creations! 🙂

  • 1 spaghetti squash, halved and seeded
  • 2/3 c. or to taste – dried currants
  • 1/3 c. minced chives
  • 4 tbsp. ghee or butter
  • 1 1/2 tbsp. your favorite curry powder
  • salt to taste
  • toasted sesame seeds for garnish (take the time to toast them! Dry toast in a pan on the stove over medium heat, or in a toaster oven. The flavor pops!)

Preheat oven to 400 degrees. Nestle squash halves cut side down on an oiled baking sheet or large pie plate. Roast for 45 minutes to 1 hour, until tender. Test by pressing in on the squash skin. When it “gives” and is noticeably softened, turn squash over and lift with a fork. Taste! If the strands drape easily but still have a bit of a bite (al dente!) scoop to loosen from the shell.

For Ghee:

*You may like to prepare more than the 4 tbsp. or so the recipe calls for. 1 pound butter makes about 1 3/4 cup ghee, and cooks in about 30 minutes.

Ghee is used extensively in Indian cuisine. It separates the liquids from the solids – the butterfat from the casein – leaving a clear, lovely, nutty flavored elixir for cooking flavoring foods. It is lactose free and and contains no iodized cholesterol. Bring butter to light boil in a small saucepan over medium heat. The butter will foam up at first, then begin to settle down – at this point, reduce the heat to low. Stirring occasionally, you’ll see a thin crust begin to form on the surface, and the milky white solids will soon settle to the bottom of the pan, turning a light tan.  When ghee is clear, it is done – watch carefully so it does not burn. Pour hot ghee through sieve lined with cheesecloth or unbleached paper towels. Do not allow any water to come in contact with the ghee. Ghee may be kept covered at room temperature.

To assemble the dish:

Heat measured ghee in a large pot, add currants and simmer a few minutes over low heat. Stir in squash, curry powder and chives. Add a bit more of this or that as you like. Salt to taste. Serve hot with a shower of toasted sesame seeds.

Garden love:

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