Spaghetti Squash Curry

• 1 spaghetti squash (3-4 lbs)
• 1 teaspoon cumin seed
• 1 teaspoon curry powder
• 1 cup plain yogurt
• 12 cup sour cream
• 2 tablespoons dark brown sugar, packed
• 2 tablespoons of fresh mint, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon salt
• 12 cup pecans, toasted and chopped
• black pepper, freshly ground

1. Preheat oven to 350 degrees.
2. Bake whole squash 1 hour or until tender when pierced with fork.
3. Remove from oven and allow to cool 5-10 minutes.
4. halve lengthwise and remove seeds.
5. With fork, pull out the spaghetti-like strands.
6. Divide in half and place in 2 bowls.
7. Set aside.
8. Reduce oven temperature to 325 degrees.
9. In small skillet, heat cumin seed over medium heat for 2 minutes, stirring constantly.
10. Add curry powder.
11. Heat 1 minute.
12. Pour over half of the squash.
13. Add yogurt, sour cream, brown sugar, mint, basil, and salt.
14. Toss to combine.
15. Mound mixture in center of oven-proof serving platter.
16. Surround with remaining half of squash and garnish with toasted pecans.
17. Sprinkle with pepper to taste.
18. Bake until thoroughly heated, 10-12 minutes.
19. Serve immediately.

cumin, curry powder, plain yogurt, sour cream, brown sugar, mint, fresh basil, salt, pecans, black pepper

Taken from www.food.com/recipe/spaghetti-squash-curry-43348 (may not work)