Spaghetti Squash with Indian Spices

(recipe from Fine Cooking magazine)

1 small (3 lb.) spaghetti squash
2 Tbsp. vegetable oil
1 tsp. brown mustard seeds
1/2 cup finely chopped yellow onion
2 tsp. minced fresh ginger
2 tsp. chopped garlic
1 tsp. cumin seeds
1/2 tsp. ground coriander
1/2 cup seeded and chopped tomato
1 small serrano chile, seeded and minced
salt
1/2 cup coarsely chopped cilantro

Position a rack in the center of the oven and heat the oven to 350 F.  Halve the squash lengthwise and scoop out the seeds with a sturdy spoon.  Set the squash halves cut side down on a heavy-duty rimmed baking sheet, and bake until strands of flesh separate easily when raked with a fork, 50 minutes to one hour.  Taste a few strands - they should be tender.  If not, continue to bake.  Set the squash halves aside until cool enough to handle.  Use a fork to rake the cooked squash flesh into strands.

In a 10-inch skillet, heat the oil over medium-high heat until hot.  Add the mustard seeds and cover.  The seeds will start popping; cook until the popping subsides, about 1 minute.  Uncover, reduce the heat to medium, add the onion, ginger, garlic, cumin seeds, and coriander and cook, stirring, until the onion is soft, about 3 minutes.  Add the tomato, chile, and 1 tsp. salt and cook, stirring, until the tomato begins to soften and the chile is fragrant, about 2 minutes.

Increase the heat to medium high and add the squash to the skillet.  Continue to cook, tossing with tongs, until heated through, 1 to 3 minutes.  Toss in the cilantro, season to taste with more salt, and serve.

Serves 4 to 6.