Moroccan Spiced Spaghetti Squash with Chickpeas


Moroccan Spiced Spaghetti Squash with Chickpeas 

From Smitten Kitchen and Fearless Homemaker

Poor spaghetti squash, you are so misunderstood.  Countless people throughout time have brought one of these beauties home with images of low cal, low carb pasta miracles dancing in their heads.  They cook it, string it, dump marinara sauce on it, and proceed to be super bummed.  I vaguely remember my mom and I conducting one such experiment years ago and I’ve never had spaghetti squash since.

But every fall I become enthralled with trying all the great seasonal squashes, and this year I decided it was time to revive the spaghetti squash.  John was skeptical when I proposed squash as our dinner, but considering we’d feasted on chicken wings for lunch that day, it seemed like a healthful choice.

I learned from my mistakes and steered clear of all marinara-based recipes, or any recipe likening squash to pasta, for that matter.  I found this recipe on one of my go-to blogs, Smitten Kitchen.  A little Googling got me to Fearless Homemaker’s adaptation with chickpeas which seemed hearty enough for dinner.  The result: fantastic!  It’s warm, fragrant, and really celebrates fall produce.  Keep it in mind for a light dinner or side dish, and if you have leftovers it reheats quite well for lunch the next day.

Ingredients

  • 1 (3.5-4 lb) spaghetti squash
  • 2 Tbsp olive oil
  • 4 Tbsp unsalted butter
  • 3 garlic cloves, smashed and minced
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp paprika
  • 1/4 tsp cinnamon
  • 1/8 tsp cayenne
  • 1 tsp salt
  • 2 Tbsp parsley, chopped

Preparation

  1. Preheat oven to 400 degrees.
  2. Cut spaghetti squash in half, long ways (so you have two long pieces).
  3. Scrape out seeds.
  4. Brush cut sides of squash with olive oil.
  5. Roast squash, cut side down, on a baking sheet lined with parchment paper for 50 minutes.
  6. Meanwhile, melt butter in a large skillet over medium heat.
  7. Add garlic and chickpeas.  Saute, stirring often, until garlic is just golden.
  8. Stir in cumin and next 5 ingredients (through salt) and saute 2 more minutes.  Remove from heat.
  9. Remove squash from oven and use a fork to pull out spaghetti strands.  If you over cook it, they may be mushy, so if your squash is smaller consider lowering the cook time and checking the consistency.
  10. Toss squash with spiced butter and chickpeas.
  11. Garnish with parsley.

Serves 4 as a main course or 8 as a side dish.

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2 Responses to Moroccan Spiced Spaghetti Squash with Chickpeas

  1. so glad this turned out as delicious for you as it did for me. =) it’s one of my favorite quick-to-prepare vegetarian meals. this makes me want to go get a spaghetti squash + make it for dinner tonight!

  2. Thanks so much for the recipe! A few of my friends have made it an loved it too. It’s a keeper!

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