Whether you have dozens of spaghetti squash in storage for winter or picked up one from your local, end-of-the-season farmers market, this is a recipe that you’ll want to make again and again. It would also be lovely as a side dish or meatless main course for Thanksgiving dinner.
Vegan Moroccan-Spiced Spaghetti Squash
Recipe adapted from one of my favorite food blogs, Smitten Kitchen.
- 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)
- 3 tablespoons golden raisins
- Half of a 15-oz can chickpeas, drained and rinsed
- 2 tablespoons chopped fresh cilantro
- Preheat oven to 400°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later).
- Brush the inside of the squash with a tablespoon of olive oil. Roast the halves face-down on a baking pan or sheet for 30-40 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. Stir in spices, salt, raisins, and chickpeas and remove from heat.
- 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 flesh out of its skin into a bowl, separating the strands as you go.
- Toss the squash with the spiced oil mixture and cilantro. Serve warm, over couscous, or sautéed winter greens if you like. Serves 4.