Spaghetti squash biryani

1/4 roasted spaghetti squash
2 large onions, chopped
1/8 cup raisins
1 cup cashews
1 peach, diced
oil
salt
1 T sweet curry seasoning
1 T tandoori seasoning
1 T ground cardamom

Saute onions and cashews in oil with salt and half the spices until browned, and set aside. Heat up roasted spaghetti squash and raisins in the pan with salt and the remaining spices, stir in onions and cashews, and add the diced peach. Serves 4.

The spaghetti squash and fruit will add plenty of sweetness, so you don’t need any honey or sugar in the dish.