Squash curried

Spaghetti Squash, 6 cup (remove)
Onions, raw, 1 cup, chopped (remove)
Garlic, 1 tsp (remove)
Ginger Root, 1 tsp (remove)
*Canola Oil, 3 tbsp (remove)
Brown Sugar, 2 tsp unpacked (remove)
Pepper, red or cayenne, 1 tsp (remove)
*Coriander seed, 1 tsp (remove)
*Cumin seed, 1 tsp (remove)
Salt, 1 tbsp (remove)
*Lemon Juice, .5 fl oz (remove)
Turmeric, ground, .5 tsp (remove)

Cut the squash in half and cook each half in the microwave, takes about 5 minutes each. Scoop out the squash. In a pan heat oil and add cumin and coriander seeds. Once they sputter add onions and cook unitl transluscent then add ginger and garlic. Add salt, chillie powder, turmeric, mix and then add the scooped squash, continue mixing. Lower heat and continue cooking for another 10 minutes. add lemon juice and sprinkle brown sugar, mix. Can be served as an accompaniement to any meals making use of the abundant fall vegetables. Makes 8 servings of 3/4 cup,

Number of Servings: 8

Recipe submitted by SparkPeople user HERSHS.