Spiced Spaghetti Squash with Curried Tostada Salad 

Spiced Spaghetti Squash with Curried Tostada Salad 

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Ingredients

1 spaghetti squash
2 teaspoons extra-virgin olive oil to taste
1 teaspoon paprika
1/2  teaspoon aji amarillo
Sprinkle of salt and pepper
Curried tostadas
1 corn tostada
1/2 teaspoon cumin
1/2 teaspoon curry powder
Arugula citrus salad 
1 handful arugula leaves
1 Lime juiced 
  • Medium

Ingredients

  • Curried tostadas

  • Arugula citrus salad 

Directions

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This is a brand new creation by Chef Ernesto Moreno, Executive Chef at Pinterest.

How to Prepare the Spiced Spaghetti Squash:

  1. To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash.
  2. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.Use a large spoon to scoop out the spaghetti squash seeds and discard them.
  3. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary.
  4. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
  5. Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork.
  6. Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like.
  7. Cool down and toss with aji Amarillo.

How to Prepare the Curried Tostadas:

  1. Cut a small round of the tostada with a cookie cutter and season it with cumin, curry powder and season it with salt and oil.
  2. Add oil to the tostada and incorporate all the seasonings together.
  3. Over medium heat sear the tostadas until golden brown.

Plating:

  1. Put the seasoned spaghetti squash in the center of the plate and top with argula.
  2. Garnished with the crispy curried tostada and sprinkle paprika and dry parsley for garnish .

Stay in touch with Ernesto on Instagram for more amazing dishes.

Ernesto Moreno

“Inspired to cook by his Peruvian Heritage, Ernesto acquired a love of cooking at 10 years old and dreamed of working with great culinary professionals and owning a catering company.  Chef Ernesto’s passion for cooking started while he was traveling for the professional tennis championships ITF , and the desire to have meals that where healthy, delicious and well presented.

After finishing his culinary education in Los Angeles, CA. Ernesto continued his education achieving a bachelor’s degree in hospitality management.

While going to school, Ernesto was able to work and experience the culinary industry in hotels, restaurants and catering companies. He worked at hotels such as: Hilton, Hyatt, Four Seasons, Intercontinental Hotel group, Wolfgang Puck, Patina Catering, Boston Culinary Group, Allan Jackson Catering Beverly Hills.

Chef Ernesto Moreno’s reputation and resume in the bustling culinary world of Los Angeles is only superseded by the age at which he’s accomplished these feats.  At 26 years old he’s already spent over half of the last decade working as demi chef de partie working directly under famous British Chef  Ashley James at the Four Seasons Beverly Hills.

Chef Ernesto also had a Peruvian Gourmet Food Truck named INKANTO PERUVAN GOURMET; Inkanto was an idea of modern Peruvian cuisine with local and fresh ingredients. Ernesto was in charge of menu development, catering & event coordination.

Since, he has spearheaded a massively successful multi-cultural menu overhaul as the Executive Chef at NM Cafe in Neiman Marcus, opened his own Peruvian fusion food truck, and catered such events as the Mercedes Benz Cup, The Grammys, official Oscar after parties, and the Directors Guild Awards.

His vision of meshing both South American and European cuisine with the impeccable plating and presentation makes his, a singular and impactful new voice in the culinary world.  “

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