Ingredients for Middle Eastern Style Spaghetti Squash
- 1 spaghetti squash (about 3 pounds)
- 2 tablespoons butter
- 1 tablespoon olive oil
- Ground Cardamom
- 1/2 teaspoon ground coriander
- Ground Ginger
- Allspice
- salt, to taste
- freshly ground white pepper, to taste
- 1/4 cup toasted slivered almonds
- Orange, Zest Of
- 1 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cinnamon
- pinch cayenne pepper (optional)
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How to Make Middle Eastern Style Spaghetti Squash
- Preheat oven to 400°F (200°C). Halve spaghetti squash lengthwise, remove seeds, and roast cut-side down for 20-25 minutes, or until tender.
- While squash roasts, prepare the spice blend: In a large skillet over medium heat, melt 2 tablespoons of butter and 1 tablespoon olive oil. Add 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, and a pinch of cayenne pepper (optional). Cook for 1 minute, stirring constantly, until fragrant.
- Once the squash is tender, use a fork to scrape the flesh into strands. Add the spaghetti squash to the skillet with the spice blend. Sauté for 3-5 minutes, until heated through and well coated. Season with salt and freshly ground white pepper to taste.
- Fluff the squash with a fork. Transfer to a serving bowl.
- Garnish with 1/4 cup toasted slivered almonds and the zest of 1/2 orange just before serving.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
1g
Fat
17g
Carbs
1g
