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Indian Buffalo with Spaghetti Squash
Indulge in the flavors of Indian cuisine with our delectable "Indian Buffalo with Spaghetti Squash" recipe. This dish combines tender ground buffalo, aromatic spices, and creamy coconut milk, all served over roasted spaghetti squash. Get ready to savor a fusion of textures and spices that will transport your taste buds on a culinary adventure!
Serve the Indian Buffalo with Spaghetti Squash as a hearty main course for lunch or dinner.
Garnish with fresh cilantro and squeeze a splash of lime juice over the dish for a burst of freshness.
Pair it with a side of steamed basmati rice or naan bread to complete the meal.
1 spaghetti squash, roasted
1 pound ground buffalo
1 onion, finely chopped
2 garlic cloves, minced
1 serrano pepper, minced
1 teaspoon ginger, grated
6 ounces of unsweetened coconut milk
1 teaspoon cumin
1 teaspoon Adobe chili powder
1 teaspoon ground coriander
¾ teaspoon turmeric
1 ½ teaspoons salt
Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves on a baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the squash in the preheated oven for about 40-50 minutes, or until the flesh is tender and easily separates into strands with a fork. Once roasted, set aside.
Heat a large skillet or pan over medium heat. Add the ground buffalo and cook until browned and cooked through, breaking it up into small pieces with a spatula or wooden spoon. Remove the buffalo from the pan and set aside.
In the same skillet, add a little more oil if needed, and sauté the onion, garlic, serrano pepper, and grated ginger until the onion is translucent and fragrant.
Add the cooked ground buffalo back to the skillet with the onion mixture.
In a small bowl, combine the cumin, adobo chili powder, ground coriander, turmeric, and salt. Mix well to create a spice blend.
Sprinkle the spice blend over the buffalo mixture in the skillet and stir to coat the meat and vegetables evenly.
Pour in the unsweetened coconut milk and stir to combine. Allow the mixture to simmer for 5-10 minutes, until the flavors meld together and the sauce thickens slightly.
While the buffalo mixture is simmering, use a fork to scrape the roasted spaghetti squash strands from the shell.
Divide the spaghetti squash onto a plate and top it with the Indian buffalo mixture.
Serve hot and enjoy!
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