A vibrant Indian Twist

Say goodbye to winter and welcome spring with a vibrant dish featuring a hearty winter squash: the spaghetti squash. If you’re looking for a flavorful but different recipe using spaghetti squash, give my Indian-Style Spiced Spaghetti Squash a try!

The Maharashtrian batatyacha kees (spiced potato hash), a popular religious fasting food, just like Sabudana Khichadi, served as the inspiration behind my recipe. I simply swapped in spaghetti squash for potatoes to give the classic dish a lighter, low-carb twist. Just like the original recipe, I toss it in ghee scented with cumin and green chilies, along with roasted peanuts and fresh coconut, packing it with bold flavors and delicious textures.

Plus, cooking the squash in the Instant Pot makes the process quick and effortless, as opposed to roasting it in the oven!

A Maharashtrian Classic, Reimagined

Batatyacha kees is a beloved dish in Maharashtra, often enjoyed during religious fasting days. It is traditionally made with grated fresh or rehydrated, shredded boiled, and sun-dried potatoes. There’s another variation, Ratalyacha Kees, made with grated sweet potatoes. In all the versions, the potatoes cook down into a soft yet slightly crispy texture. The combination of cumin, green chilies, and crushed roasted peanuts gives it a distinct nutty and spiced flavor. Finished with squeeze of lime or lemon juice and a topping of fresh coconut and cilantro, its a vibrant dish served for breakfast or snack on fasting days.

When I first discovered spaghetti squash, I was amazed at how its delicate strands and mild flavor resembled shredded potatoes. I instantly thought of using it as substitute for potatoes in kees. My idea worked beautifully! I’ve kept all the flavors of the original dish intact, while offering a lighter, nutrient-packed alternative that’s just as satisfying.

Spaghetti Squash, But make it Indian

Spaghetti squash is a unique variety of squash. It is known for its stringy, noodle-like texture when cooked, thus offering a versatile, low-carb alternative to traditional spaghetti. This squash can be found in most grocery stores, especially in North America, Europe, and Australia during the fall/winter/spring months. While it may be harder to find in regions like Southeast Asia, shredded regular or sweet potatoes are a great alternative. Using them in this recipe, you can create the original Maharashtrian dish.

Spaghetti squash is naturally low in carbs, high in fiber, and packed with vitamins. It’s a great alternative to starchy potatoes in this recipe. This vegetable is perfect for dishes that need a lighter, yet satisfying texture. It works well in various cuisines, including this Indian-inspired version, where the mild flavor of the squash absorbs spices beautifully.

While roasting is a common method for preparing spaghetti squash, I find that pressure cooking it in the Instant Pot to be efficient. The process is much faster and ensures evenly cooked strands. Of course, roasting it in the oven has its own advantages. Oven roasting imparts a light char and a smoky flavor to the squash that cooking in the Instant Pot doesn’t.

Once cooked, the squash easily separates into delicate, noodle-like strands. It makes it an ideal base for absorbing the warm flavors of ghee, cumin, and green chilies.

Serving and Customizations

This dish is delicious on its own, but I love adding extra layers of flavor and texture with cucumber and paneer. Diced cucumber adds a refreshing crunch, while crumbled paneer boosts the protein content and makes it more filling.

You can also serve it with a side of plain or ground cumin-spiced yogurt for a cooling contrast.

Whether you’re making it for a light low carb lunch, a nourishing savory breakfast, or a flavorful vegetable side, this Indian-spiced spaghetti squash is sure to become a favorite in your kitchen.

Why You’ll Love It

This Indian-Style Spiced Spaghetti Squash brings together the comforting, bold flavors of an Indian-inspired dish with a modern, nutritious twist. The squash mimics the shredded potatoes traditionally used in the Maharashtrian batatyacha kees, but with a lighter, low-carb touch.

It’s quick and easy to make, with options to customize by adding diced cucumber for crunch or crumbled paneer for extra protein. Whether you’re following a low-carb diet or simply looking for a fresh way to enjoy Indian flavors with seasonal produce, this dish is a delicious and satisfying choice!

Spiced Spaghetti Squash

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• Author: Vasanti
• Yield: 2 servings 1x

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Description

A spiced Indian-inspired spaghetti squash dish with bold flavors, roasted peanuts, and fresh coconut—quick and wholesome!

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Ingredients

Units USM Scale 1/2x1x2x3x

• 1 small spaghetti squash (see Variations)
• 1 cup water
• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 Thai or bird’s eye green chilies, thinly sliced, optional (see FAQs & Notes)
• Salt, as needed
• 1/2 cup crushed roasted unsalted peanuts
• 1/2 medium lime or lemon, optional
• 1/4 cup grated fresh or thawed frozen coconut
• 4–5 sprigs fresh cilantro, leaves roughly chopped

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Instructions

Cooking the Squash

• Using a sharp knife, cut the spaghetti squash in half lengthwise; be careful while cutting the squash, as it can be hard and slippery. Then, using a sharp-edged spoon or a fork, carefully scrape out the seeds and stringy flesh (see Variations)
• Place the inner pot in the Instant Pot and add the water. Place the trivet in the inner pot and place both of the cleaned squash halves on top of it.
• Close the Instant Pot’s lid and turn the steam-release valve to the sealing position.
• Press the Manual/Pressure Cook button and set the timer for 7 minutes at high pressure (see FAQs & Notes).
• When the cooking is complete, allow the pressure to release naturally—which will take 12 to 15 minutes—and then open the lid.
• Press the Cancel button to turn off the Instant Pot.
• Using oven mitts or a pair of tongs, take the cooked squash halves out of the inner pot. Let them cool until they are easy to handle.
• When the squash is cool enough to handle, use a fork to carefully scrape and separate the strands of the squash and transfer them to a medium bowl.
• If desired, you can save the shells to use as serving vessels.

Stir-frying the Cooked Squash

• Heat a sauté pan over medium heat.
• Add the ghee and allow it to melt.
• Add the cumin seeds and the sliced green chilies, if using. Let them sizzle for about 30 seconds and then add the prepared squash.
• Add the peanuts and season with salt.
• Stir to combine everything well.
• Simmer covered for 5 minutes, allowing the flavors to meld.
• Uncover and take the pan off the heat.
• Squeeze the juice of the lime or lemon over the squash mixture, if using.
• Garnish with coconut and cilantro.
• Transfer the prepared squash to the reserved squash shells (if using) or serve warm in individual bowls or plates.