I have no idea why it took me so long to figure this out. I mean, who knew subbing spaghetti squash for vermicelli in Sevya would work. For those of us gluten intolerant peeps, I have to say it’s delicious.
A couple of days back, half way through my lunch of spaghetti squash and meatballs, I was already thinking about dessert. Really, what is a meal without dessert. It doesn’t have to be sugar laden or full of fat. Just a piece of fruit with nut butter would do. But, that was not what I was thinking of then. I wanted a warm bowl of sevya and low and behold the idea came to me. If this delicious vegetable satisfied my craving for spaghetti, why not try making sevya with it. And that’s exactly what I did.
Sevya, is a milky dessert made with roasted vermicelli noodles primarily made with wheat and sweetened with sugar. My recipe has, spaghetti squash as a sub for the vermicelli and it’s sweetened with jaggery instead of sugar.
Spaghetti Squash Sevya
You will need:
- 1 small spaghetti squash
Cut the spaghetti squash in half. Place cut side down and roast for 30 minutes. Use a fork to pull out the spaghetti ‘threads’. The squash will still be a little crunchy and that’s ok. Measure two cups and keep aside.
Ingredients to make the Sevya
- 1 tablespoon ghee
- 2 green cardamom pods
- 2 cups spaghetti squash, cooked
- 1 cup milk
- 1/4 cup heavy cream
- 2 tablespoons jaggery
- a large pinch of cardamom powder
- 1 tablespoon almonds, chopped
To make the Sevya
- Melt the ghee in a pan.
- Toss in the cardamom pods and stir for a few seconds or till slightly fragrant.
- Add the squash and saute on medium heat.
- Continue sauteeing to infuse the spaghetti with the cardamom and ghee.
- After a few minutes, pour in the milk and heavy cream.
- Add the jaggery and stir.
- Slightly increase the heat.
- Simmer gently for about 10 minutes or until it thickens slightly. Make sure the spaghetti does not get mushy.
- Remove from the stove and sprinkle in the cardamom powder.
- Pour into a bowl and garnish with the chopped almonds.
- Serve warm or at room temperature.
That’s it, pure and simple. By the way, the leftover Spaghetti squash can be store in an airtight container in the fridge. Eat it as a side dish served warm, with a dollop of butter and a dash of salt and pepper.
Hope you like this dessert as much as I did.
For the Love of Ghee,