Ayurvedic Spaghetti Squash | Ground Vata And Cool Pitta Doshas – EDITED…


Ayurvedic Spaghetti Squash | Ground Vata And Cool Pitta Doshas – EDITED



This tasty dish clears out excess Pitta from summer and grounds Vata as we head into Autumn. Food as medicine is an effective and delicious way to support a smooth seasonal transition. Recipe variations for Vata, Pitta and Kapha.

Ahh…. autumn has arrived and Mother Nature, in her infinite wisdom, is serving up what we need to take good care of ourselves, balance Vata and Pitta dosha and create a smooth seasonal transition. To learn more about the importance of seasonal transitions: Ayurvedic Seasonal Transitions | What’s the Big Deal? and 5 Ways to Balance Vata Dosha This Fall.

How Does Mother Nature Help Clear Out Pitta and Ground Vata Doshas?

First, a little refresher in praise of Mother Nature. At the beginning of Pitta (heat) season, what are the first vegetables to show up? That’s right, dark leafy greens. Dandelion greens show up in the yard and kale will even pop up through snow. In fact, a cold snap or frost improves the taste of the leaves making them sweeter as the starch in the leaves transforms into sugar.

These dark leafy Pitta reducing bitter greens, according to Ayurveda, help clear out residual excess Pitta dosha from the previous Pitta season. Genius.

What happens at the end of Pitta season and into Vata season? You got it – another round of these medicinal veggies pop up to once again, help clear out Pitta that accumulated during the current Pitta season. Genuis again.

What else can we ask for? Ok, how about an Ayurvedic-food-as-medicine recipe that combines kale and spaghetti squash? Harvested early fall through winter, spaghetti squash is easily served up in a variety of ways. The squash grounds Vata and the kale cools off Pitta.

The texture of spaghetti squash is one of a kind. Most hard squash (butternut, acorn, and buttercup as examples) have a creamy, smooth texture. Spaghetti squash is stringy and not so sweet, it can even be baked to create an al dente texture. Spaghetti squash invites us to get creative and to think out of the recipe box.

Spaghetti squash is my favorite winter squash and for those who don’t care for sweet winter squash–give this one a try and incorporate it into your Vata season food program. It is versatile, delicious, healthy, easy and quick to make.



In this recipe, I’m going to go a little nuts and include roasted pine buts, kalamata olives, fresh garlic, marinated artichokes, sundried tomatoes…and more. For me, this recipe is like topping a pizza. Pick the toppings that balance your doshic picture. To learn about your doshic picture, book a consultation with a Certified Ayurvedic Practitioner.

What to Look for in these Vata Grounding Spaghetti Squashes?

Choose a firm spaghetti squash without soft spots and one that feels dense for its size. The stem should be firm, dry and rounded. Avoid squashes with cracks or missing stems. When ripe, spaghetti squash will have a bright yellow skin.

Ingredients

  • 1 spaghetti squash
  • 1 to 2 tablespoons extra-virgin olive oil
  • 1 shallot, sliced thinly
  • 1-2 whole garlic cloves
  • 1 purple onion finely chopped
  • Tomatoes, if you like
  • ½ tablespoon minced fresh rosemary
  • Chili flakes
  • ½ cup chickpeas, cooked drained and rinsed, if you have time, give them a light roasting for added texture and flavor.
  • Some chopped kale. (Use as much as you want so the dish is maximally appealing to you.)
  • 1 tablespoon fresh lemon juice
  • ¼ cup chopped sun-dried tomatoes
  • ¼ cup kalamata olives
  • ¼ cup marinated artichoke hearts
  • ¼ cup toasted pine nuts or pinon nuts (there are subtle differences)
  • Himalayan Sea salt
  • Real fresh ground black pepper
  • Feta cheese or parmesan (optional)

I view recipes as an inspirational template, then a must follow it to the letter. Deck out your spaghetti squash to make it suit your doshic picture and your palate.

Instructions

  1. Preheat the oven to 400F. (I like to use a toaster oven.)
  2. Prepare your squash. Cut lengthwise and scoop out the seeds. Drizzle the inside with olive oil. Vata and Pitta can use more, and Kapha hold back a little. Don’t use too much oil in any case as it will compromise the stringiness. Sprinkle on Himalayan pink salt and real fresh ground black pepper. Now perforate the bottom of the squash with a fork a few times. Now, place the squash in a preheated 400-degree oven and bake for approximately 30-40 minutes. Don’t overcook it in order to retain the texture. More stringiness less squishiness. Timing will vary depending on your oven, the size of the squash, altitude, etc. Once the squash cools, scrape out the stringy insides. I like to use the shell as a bowl. Remember, I said I was lazy Ayurvedic chef, but also I like the look of serving it in the shell, and it saves on washing dishes.
  3. In a skillet over medium heat, add olive oil to lightly coat the pan, then add the shallots, finely chopped garlic cloves, and spices. (Vary the spices to according to your doshic picture.)
  4. Let the shallots lightly caramelize and add some chickpeas. Add the kale and lemon juice, combine, and cook for a few minutes making sure the kale is wilted and soft.
  5. Add the sun-dried tomatoes, kalamata olives, artichokes, and any other ingredients you chose to deck out your squash.
  6. Now, plate the stringy squash and top with the shallot, kale, garlic, etc. mixture.
  7. Add feta or finely grated parmesan. (optional)
  8. Top with roasted pine nuts and a little more salt and pepper to taste.

How to Balance Vata, Pitta and Kapha with Squash

  •  Vata: focus on its best tastes which are sweet, sour and salty. Consider sesame oil with mustard greens, shallots, tomatoes and roasted sesame seeds to make this dish maximally balancing. Vata’s less resilient digestion benefits from having a good amount of spices (aka digestive herbs) to help the digestive process.
  • Pitta: focus on its best taste which are sweet, bitter and astringent. Lay on a thick layer of dark leafy greens to cool off Pitta. Add artichokes, purple onion and cilantro. Spicing should be moderate. Top with roasted pumpkin or sunflower seeds.
  • Kapha: focus on its best tastes which are pungent, bitter and astrigent. Consider sunflower oil with mustard greens, chiles, onions, and garlic. Hot spices are best for Kapha as they are invigorating. Top with roasted pumpkin or sunflower seeds.

Men benefit from eating pumpkin seeds known to help support healthy prostate.

Ayurvedic Spaghetti Squash is a delicous way to ground Vata and cool Pitta Doshas.

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Veena Haasl-Blilie

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Certified Ayurvedic Practitioner As a child, Veena fell in love with Ayurveda in her family’s home, learning about herbal remedies…

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