The Best Ever Spaghetti Squash Recipe!
Moroccan-Spiced Spaghetti Squash
1 (3 1/2- to 4-pound) spaghetti squash
5 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1 1/2 teaspoons sea salt (or to taste)
15-oz can chickpeas, drained and rinsed
3 Tablespoons golden raisins
2 tablespoons chopped fresh cilantro
Steamed or sauteed spinach (for serving)
Cous Cous (for serving)
Preheat oven to 400°F. Cut the squash in half lengthwise and scoop out the seeds. Brush the inside of the squash with a tablespoon of olive oil. Roast the halves face-down on a baking pan for 40-50 minutes, until the flesh of the squash is fork-tender and has separated into spaghetti-like strands.
While the squash cooks, heat the remaining oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. (Do not over cook the garlic or it will make the entire dish bitter tasting. ) Stir in spices, salt, and chickpeas and remove from heat. This step is SOOOOO easy, and makes a delicious seasoned sauce for the squash.
When the squash is done, remove from oven and let it sit for five minutes, or until it’s cool enough to handle. Using a fork, scrape the squash out of its skin into a bowl, separating the strands. Toss the squash with the spiced oil mixture. Top the dish off with the fresh cilantro.
I served this over couscous and steamed spinach! My family loved this dish.