Persian Pomegranate and Dill Spaghetti Squash
3 cups cooked and shredded spaghetti squash
1 tablespoon olive oil
1/2 cup chopped dill (1 large handful)
2 tablespoons lemon juice
1 teaspoon ground cardamom
1 teaspoon honey
2 tablespoons pomegranate seeds
2 tablespoons shelled pistachios, roughly chopped
- Heat the olive oil in a skillet over medium heat. Add the cardamom and toast for 30 seconds. Add the honey and lemon juice and stir vigorously.
- Add the squash and cook until just hot (about 3 minutes). Turn off the flame and stir in the pomegranate seeds, pistachios and dill. Add salt to taste.