Morrocan-Spiced Spaghetti Squash

Morrocan squash.jpg

When you’re sick of spaghetti squash with marinara sauce, you must try this recipe! It’s so easy, and I love how the spices balance out the natural sweetness of the squash.

INGREDIENTS
1 spaghetti squash, cut in half length wise, with seeds removed
3 tablespoons olive oil
2 teaspoons of minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon salt

STEPS

  1. Preheat oven to 400F.

    Place both halves in the oven and let roast for 45 minutes. Remove from oven, and let cool for 5-10 minutes. Afterwards, use a fork to pull out insides of squash and turn into spaghetti. Set aside in a bowl.

  2. In a deep skillet, add olive oil and let warm on medium low (olive oil doesn’t fare well at high heat). Once warm, add garlic and let cook for 1 minute, until garlic starts turning golden. Then turn the heat to simmer and add all the spices (you want to avoid burning the spices). Once the spices are mixed in, add the spaghetti squash into the skillet. Mix well so that the sauce evenly covers all of the spaghetti.

  3. Serve with fresh herbs (cilantro and parsley) or by itself.

Chloe Moussazadeh