Moroccan Spaghetti Squash
- Gluten Free
- Low Carb/Paleo
- Super Fast
Why we love it:
- 1 Spaghetti Squash
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Ginger
- 1⁄4 teaspoon Black Pepper
- 1⁄2 teaspoon Cinnamon
- 1⁄2 Red Onion
- 2 ribs Celery
- 3 cloves Garlic
- 2 15-ounce cans Garbanzo Beans
- 1 28-ounce can Crushed Tomatoes (fire roasted or not)
- 1 Lemon (zest and juice)
- 1 teaspoon Unsalted Butter (optional, or coconut oil)
- 1 bunch Spinach (or 1 large container baby spinach)
- 1 Baguette
If you have time, you can roast the squash in the oven; or you can microwave it. Either way, slice the stem off, then slice in ½ lengthwise. Scoop out the seeds.
*OVEN - preheat to 425. Drizzle with just a little bit of olive oil, and sprinkle with a pinch of salt. Place cut side down on a baking sheet and place in the oven for about 35 - 45 minutes or until the squash is golden brown and very tender.
*MICROWAVE - place both pieces cut side down in a large glass or ceramic casserole dish. Add enough water to cover the bottom edge of the squash by about ½ of an inch. Power on high for 15 minutes.
When done, let cool a bit, until you can touch the skin.
2. SPICE BLEND
Stir together the spices: 1 teaspoon ground cumin, 1 teaspoon ground ginger, ¾ teaspoon black pepper, ½ teaspoon ground cinnamon (if you make double, you can store the rest for 6 months).
Meanwhile, slice or dice the red onion. Slice the celery. Mince the garlic. Heat the olive oil in a large pot on medium heat. Add the onion, celery, and garlic; sauté for 3 minutes. Add the spice blend and stir to cook the spices in the pan, about 1 minute. Add 1 can of garbanzo beans and the liquid. Drain the other can and add just the beans. Add the can of tomatoes. Stir well and bring all to a simmer. Cook for 10 - 20 minutes stirring occasionally. Zest the lemon over the pan.
When you can, hold the squash in one hand and scrape the flesh out into a bowl - I use a combination of a fork and spoon to get them out and shred. Toss with a pinch of salt and a dab of butter or olive oil (or coconut oil).
Wash the spinach and coarsely chop. The easiest thing to do is put it in the stew and let it wilt in the tomato sauce for a one pot dish. But, as photographed, you can also heat it in a sauté pan, tossing with ½ of the lemon juice and a pinch of salt until wilted. Turn off the heat as soon as it’s wilted.
Finish the stew with the lemon juice. Serve a bed of squash topped with stew. Spinach on the side if you cooked it separately. Serve with bread or pita to taste.