Moroccan Spaghetti Squash

- Gluten Free
- Low Carb/Paleo
- Super Fast
- Vegan
- Vegetarian
Why we love it:
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
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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.
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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).
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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.
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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).
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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.
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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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