Ayurvedic Spaghetti Squash Recipe| Ground Vata and Cool Pitta Doshas
Updated: 6 days ago
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.
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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. to learn more about how you can benefit.
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.
Ayurvedic Spaghetti Squash Recipe| Ground Vata and Cool Pitta Doshas
Ingredients:
1. 1 spaghetti squash
2. 1 to 2 tablespoons extra-virgin olive oil
3. 1 shallot, sliced thinly
4. 1-2 whole garlic cloves
5. 1 purple onion finely chopped
6. Tomatoes if you like
7. ½ tablespoon minced fresh rosemary
8. Chile flakes
9. ½ cup chickpeas, cooked drained and rinsed, if you have time, give them a light roasting for added texture and flavor.
10. Some chopped kale. (Use as much as you want so the dish is maximally appealing to you.)
11. 1 tablespoon fresh lemon juice
12. ¼ cup chopped sun-dried tomatoes
13. ¼ cup kalamata olives
14. ¼ cup marinated artichoke hearts
15. ¼ cup toasted pine nuts or pinon nuts (there are subtle differences)
16. Himalayan Sea salt
17. Real fresh ground black pepper
18. 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.
Saumya clients, adjust the recipe to fit your custom food program so this meal is maximally supportive.
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.
3. Perforate the bottom of the squash with a fork a few times.
4. Now, place the squash in a preheated 400-degree oven and bake for approximately 30-40 minutes. 5. Don’t overcook it in order to retain the texture. More stringiness less squishiness.
6. Timing will vary depending on your oven, the size of the squash, altitude, etc.
7. 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.
8. 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.)
9. 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.
10. Add the sun-dried tomatoes, kalamata olives, artichokes, and any other ingredients you chose to deck out your squash
11. Now, plate the stringy squash and top with the shallot, kale, garlic, etc. mixture.
12. Add feta or finely grated parmesan (optional)
13. Top with roasted pine nuts and a little more salt and pepper to taste.
How to Balance Vata, Pitta, and Kapha with Squash
Vata can 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 can 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 can 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.
How Do I Know If I Have a Dosha Imbalance?
Peruse these comprehensive and convenient lists of signs and symptoms of dosha imbalances.
As we are all comprised of Vata, Pitta, and Kapha, there can be an imbalance in any of the doshas, or a combination of dosha imbalances. Read all three lists and see if anything looks familiar.
Ayurvedic Spaghetti Squash is a delicious way to ground Vata and cool Pitta Doshas.
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Veena is a Certified Ayurvedic Practitioner and meditation teacher, and monk.
She is President Emeritus and teaching faculty of the Meditation Center.
Veena fell in love with the traditional medicine used in her family’s home, learning herbal remedies at her grandmother's knee.
These childhood experiences were the seeds of a lifelong passion. For over 30 years, Veena has dedicated her life to the world’s oldest healing system: Ayurveda.
She draws on this ancient wisdom to help others find their compass to a healthy life – and support those left wanting by Western medicine.
An experienced Certified Ayurvedic Practitioner, Veena’s deep, intuitive knowledge of Ayurveda empowers her clients to reclaim their fullest, most vibrant lives –mentally, physically, and spiritually. Veena individualizes treatment plans to each person, rather than offering a one-size-fits-all approach, so it fits your life and becomes woven in your lifestyle, naturally.