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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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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).
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Ingredients

  • 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

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.

  • 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).

  • 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.

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Substitutions

  • SQUASH:
    serving this stew over pearl couscous would be good, or orzo, quinoa, or spaghetti
  • GARBANZO BEANS:
    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
  • CAULIFLOWER:
    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
  • SPINACH:
    any green is ok - great with sliced cucumbers or a side salad
  • BAGUETTE:
    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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