Moroccan-Spiced Spaghetti Squash
This works great as a side, but you can also bulk it up with other things like chickpeas (garbanzo beans). This spaghetti squash dish would be great served alongside sautéed Red Dog stir-fry! And if you sauté a few cloves of roughly diced garlic and then add diced apples and raisins before you throw in the greens, itʼs even more delicious! After you toss your greens with the apples, raisins and garlic, add a splash of apple cider vinegar and then top with a pinch of salt and cracked pepper! Yum!
1 (3 1/2- to 4-pound) spaghetti squash
1/2 stick (4 tablespoons) unsalted butter, cut into pieces
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro or flat-leaf parsley, if youʼre cilantroaverse
To roast the squash, two methods: If youʼd like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. Or you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.
Carefully halve squash lengthwise and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.