1 spaghetti Squash
1 Bag of shishitos
Plain Yogurt (1 1/2 cups)
Ginger (1 inch)
Garlic (5 cloves)
Turmeric (1/2 inch piece or a dash of dried)
Thyme (3 Sprigs)
Juice of 1 lemon
Preheat oven to 375 degrees.
Cut the stem and butt off of the spaghetti squash and roast whole in the oven (this helps the squash from getting too wet and holds in the sugars). Bake until a fork pierces easily (1 hour).
Cut the squash in half and scoop out seeds.
While the squash is cooking dice the ginger, garlic, and turmeric (optional). Sautée the ginger, garlic, turmeric and thyme in oil until brown (I like using toasted sesame oil).
When golden brown mix these and the lemon juice with the yogurt.
Blister the shishitos in the same pan (so they soak up the garlic ginger flavor) on high heat. Add extra oil if needed.
Fluff up the spaghetti squash and top with the yogurt sauce and shishitos!