Sunday, April 1, 2012


Tonight's dinner was definitely an experiment, and it really payed off. I have not made many things with indian spices, but I really wanted to give it a try. I made an indian spiced beef mixture with coconut milk and roasted spaghetti squash. I assumed (correctly) that my son would not touch a "mash" of any kind, so I used all the same ingredients to make a burger topped with goat cheese (his fave). That way, I could make our mash really spicy, too. The boys got to eat their indian dinner with whole wheat naan. I use the America's Test Kitchen Family Baking Cookbook for all my bread-making. I only modify it by adding a little more wheat flour and sprinkling it with rosemary and sea salt before it grills. 

Indian Spiced Beef and Spaghetti Squash

1 lb ground beef
1 onion, finely chopped
2 garlic cloves, minced
1 serrano pepper, minced
1 tsp ginger, grated
1 small (6 oz) can coconut milk, or half a regular sized can
1 tsp cumin
1 tsp hatch chili powder
1 tsp ground coriander
3/4 tsp turmeric
1 1/2 tsp salt
cilantro, for garnish, optional
green onions, for garnish

In a large skillet, cook the onions and beef until the meat is brown. Mix together all the spices and stir them into the meat. Stir in garlic, ginger and serrano. Cook 30 seconds. Add coconut milk and cook 1 minute. Stir in roasted spaghetti squash and cook until heated through. Serve with chopped green onions. 

Reserve about 1/2 c of meat, 2 Tbsp spaghetti squash, 1 Tbsp minced onion and 1/2 clove garlic, 1/4 tsp of spices (except chili powder). Omit serrano. Form into a patty and grill! This is for the picky eater...


Three Diets, One Dinner

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1 comment:

  1. I've made this several times and loved it! My kids did too!
    Thank you,


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