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Moroccan Spaghetti Squash

Active Time: 30 minutes
Total Time: 30 minutes
  • Gluten Free
  • Low Carb/Paleo
  • Super Fast
  • Vegan
  • Vegetarian
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Let Your Friends Try This Recipe!

Why we love it:

I love spaghetti squash and prepare it in many different ways. BUT if you try to tell me it’s “pasta,” then serve up spaghetti squash, I’m instantly disappointed. We don’t need a replacement for pasta, squash is squash and it’s amazing! This quick Moroccan inspired spiced garbanzo bean stew makes for a gorgeous and delicious plate of dinner (if you roast the squash it takes a little longer but is easy to do).


  • 1 Spaghetti Squash
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Ginger
  • 14 teaspoon Black Pepper
  • 12 teaspoon Cinnamon
  • 12 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

Cooking Instructions

  • 1. SQUASH

    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.


    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).

  • 3. STEW

    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.

  • 4. SHRED

    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).

  • 5. SPINACH

    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.

  • 6. SERVING

    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.

Check out our new features!


    serving this stew over pearl couscous would be good, or orzo, quinoa, or spaghetti
    use a blend of roasted chopped veggies: potato, cauliflower, sweet potato, mushrooms, peas; they cook faster if you roast in the oven and stir into the tomato. Add 1 - 2 cups of water to make up for the garbanzo bean juice
    I love to add cauliflower florets to this stew as well, either fresh and diced, or from frozen - add at the beginning and cook until they’re tender
  • ONION:
    use more or omit if you dislike
    any green is ok - great with sliced cucumbers or a side salad
    pita, flatbread, or even tortilla

Kid Friendly Version

How to Tweak This Recipe for Kids:

  • Slice some celery sticks for plating on the side
  • Leave some plain garbanzos aside for serving plain; but then also give them a few with the sauce on it. Ask them to compare!
  • Serve a slice of bread, perhaps add nut butter for protein
  • Serve the spaghetti squash with a knob of butter and even some parmesan cheese on top

For Toddlers

  • Leafy greens can be a tough sell, either chop the spinach up very finely, or try mashing it into to a bit of the garbanzo beans and sauce to make a smoother consistency; much easier to eat!
  • Consider some pasta for this dish too

For Choosy Eaters

  • Focus on one new thing - either add some plain pasta and try the garbanzo beans and sauce today - OR focus on the spaghetti squash. Toss it with butter and parmesan (or your favorite marinara)
  • Serve the bread with nut butter or cheese
  • If not vegetarian, add rotisserie chicken for everyone at this time (or a seared pork chops) - use it as “meat as a condiment,” a small portion to help normalize the vegetables

Prep Ahead & Use It Up

  1. Cook or microwave the squash; shred the fibers and you can toss with a little oil and store for up to 5 days. Warm to serve
  2. Make the stew – flavor will improve overnight or longer
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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