Roasted Spaghetti Squash Khao Soi with Sundays in Malabar

Traditionally khao-soi or khao-suey is made across Burma, Thailand, and other Southeast Asian countries. Our family was introduced to this Burmese recipe after my sister married into an Indian family who had emigrated to Calcutta after the Burmese nationalization of private industries and businesses.

And like in any story of food, the ways in which a recipe travels, gets adopted, and adapted to a new region is a celebration of its starting point. The most amazing thing about khao-soi for me has always been the garnishes that accompany it, allowing you to dress it up, and make it your own. I love it with some crispy fried onions and garlic, peanuts, fresh herbs, and a squeeze of lemon.

In this version of the recipe, I’ve used a seasonal squash that mimics the noodles otherwise used traditionally along with other local veggies. The Sundays in Malabar blend gives it the notes of a curry without using a fish sauce or other more traditional ingredients. Of course, please add some lemongrass or markut lime leaves if you have access, which will add a beautiful floral fragrance along with the coconut milk.

It’s just divine for a cold afternoon or a winter dinner.

Serves 4-6 | Time Active Cooking – 35 minutes | Additional 1 hr Roasting Squash

Ingredients:

1 medium spaghetti squash cut in half, roasted until tender and separated (2-3 cups of the shreds)
1/2 onion diced
2 tsp. minced garlic
2 tsp. minced ginger
2 cups diced fresh veggies – carrots, celery, peppers, broccoli florets, kale
1 can of coconut milk with cream (14 oz.)
3.5 cans of water (using the coconut can measure)
2 tbsp. chickpea flour
1 tsp. soy sauce
4-5 tsp. Sundays in Malabar spice blend
2 sections of lemongrass (approx. 4-5 inches from the thicker section)
1 lemon cut into wedges
3-4 tbsp. crispy fried onions
3-4 tbsp. roasted peanuts
3-4 tbsp. chopped cilantro
2-3 tsp. crushed red pepper flakes
2 tbsp. olive oil
salt to taste

1. Make ahead – Rub 1 tbsp. oil on the cut side of the squash lay the sections face down and roast in a 400F oven for approx. 1 hrs. When cool enough to handle, shred, and separate the squash from the skin and set aside.
2. In a large pot add 1 tbsp. oil. When hot, add the onions, stir-fry until translucent. Then add the garlic, ginger, celery, and carrots and stir-fry for 3-5 minutes on medium heat.
3. Add the chickpea flour and stir-fry for 2-3 minutes to reduce the raw flavor, take care not to burn the flour; add the remaining veggies and shredded squash.
4. Season the veggies with a pinch of salt, and add 3-4 tsp. Sundays in Malabar blend, stir-fry to bloom the spices for a few seconds.
5. Pour the can of coconut milk with the cream into a bowl and whisk the cream together so that everything is dissolved. Add to the pot, and using the empty coconut milk can add 3-4 cans of water to the pot as well.
6. Smash the lemongrass sections with the back of your spoon and add to the pot whole so that you can remove it before serving.
7. Bring the soup to a boil, simmer for 8-12 minutes.
8. Taste and adjust spices and salt.
9. Serve with cut lemons, fresh herbs, crispy onions and roasted peanuts. Spice it up with crushed pepper or pickled chilies.