Well this is another winter dish but that's what happens when you're out of the blogosphere for two months. I've usually made spaghetti squash with Italian flavours so this vegetarian South Indian-inspired version was a very nice change. I liked the mix of flavours and textures from the chickpeas, raisins and almonds.
Cut a spaghetti squash in half lengthwise, then scoop out and discard the seeds. Place on a baking tray cut side up, brush with olive oil and bake at 375F for 45-50 minutes. Allow to cook slightly, then scrape out squash strands using a fork.
Using a mortar and pestle, ground 1T coriander seeds and 1T cumin seeds. Pour into a small frying pan, along with 1T garam masala mix. Dry-sauté over medium heat until fragrant but not burned. Set aside. Using the same pan, sauté 1/3 cup almonds until lightly toasted. Set aside.
Using the same pan, heat 1/4 cup butter until lightly browned. Add spices to butter and pour over squash. Add 1 can drained chickpeas, 1/3 cup raisins and the almonds, then toss gently.