Moroccan Spiced Spaghetti Squash

The Best Ever Spaghetti Squash Recipe!

Moroccan-Spiced Spaghetti Squash

Serves 4

• 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.