Moroccan Spiced Spaghetti Squash
- 1 spaghetti squash
- 5 Tbs olive oil
- 3 garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground coriander
- 1/8 tsp cayenne
- 1 tsp sea salt
- 3 Tbs golden raisins
- 1 c cooked or canned chickpeas
- 2 Tbs fresh chopped cilantro or parsley
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 (like swiss chard) if you like.