Ingredients for Moroccan Spiced Spaghetti Squash
- 1 medium spaghetti squash
- Unsalted Butter
- Garlic Cloves
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Cayenne
- Salt and pepper to taste
- Fresh Cilantro
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How to Make Moroccan Spiced Spaghetti Squash
- Preheat oven to 400°F (200°C).
- Halve the spaghetti squash lengthwise and scoop out the seeds.
- Drizzle the cut sides with 1 tablespoon of olive oil and season generously with salt and pepper.
- Roast the squash cut-side down for 30-40 minutes, or until easily pierced with a fork.
- While the squash is roasting, prepare the spice blend: In a small bowl, combine 1 teaspoon ground cumin, 1/2 teaspoon ground coriander, 1/4 teaspoon turmeric, 1/4 teaspoon cinnamon, 1/8 teaspoon cayenne pepper (or to taste), and a pinch of saffron threads (optional).
- Once the squash is cooked, use a fork to fluff and scrape the strands from the squash into a large bowl.
- In a separate pan, heat 1 tablespoon of olive oil over medium heat. Add 1/2 cup chopped onion and sauté until softened, about 5 minutes.
- Add the spice blend to the onions and cook for 1 minute, stirring constantly, until fragrant.
- Stir in 1/4 cup chopped cilantro and the cooked spaghetti squash. Toss to combine.
- Serve immediately, garnished with extra cilantro and a squeeze of lemon juice (optional).
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
0g
Fat
39g
Carbs
10g
