Sweet Desert made with spaghetti squash, cardamom, and saffron.
1 half of a squash cooked and taken out of the shell
2 cups milk boiled once
1 tbsp cornstarch mixed in water
1/2 can condensed sweet milk
few strands of saffron
pinch of cardamom
1/4 cup pineapple juice (optional)
1 tbsp vanilla essence
To the warm milk add the condensed milk followed by the pineapple juice, by adding this the milk is going to separate and if you don’t want it to separate leave the pineapple juice out. Add the spaghetti squash in the milk let it cook for 3 min than add the saffron, and vanilla essence and the cardamom lastly add the cornstarch mixture to thicken up the dessert.
Let cool top with more cardamom if you like and enjoy!!!!!


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