October 19, 2011

Moroccan-Spiced Spaghetti Squash with Chickpeas


Spaghetti squash seems to be one of the less popular varieties of squash. I can understand why - the taste and texture are quite different from other squashes like butternut and acorn, and if you're expecting it to taste anything like real spaghetti, you might be unpleasantly surprised!

But spaghetti squash can actually make a really delicious meal if you combine it with some spices and other tasty ingredients. For my first spaghetti squash of the season, I decided to create this Moroccan-spiced dish with chickpeas, raisins, apricots, and parsley. 

I loved the combination of flavours in this dish! The spices weren't too overpowering, especially when paired with the sweetness of the dried fruit. I used both raisins and apricots for the fruit, but you could leave out the apricots if you prefer. I also added a lot of chickpeas which helped to bulk up the meal, since spaghetti squash is not very substantial on its own. 

This was a nice comforting Fall meal, and it's very economical too - most of the ingredients can probably be found in your pantry already, and one spaghetti squash is enough to feed an entire family, so I had lots of leftovers to eat for lunches all week!


Moroccan-Spiced Spaghetti Squash with Chickpeas
Adapted from Eat Drink Better, originally from Smitten Kitchen

1 spaghetti squash
2 tbsp olive oil
1 medium sweet onion, peeled and chopped
3 cloves of garlic, peeled and minced
1 tsp cumin
1/2 tsp ground coriander
1/2 tsp cinnamon
1/8 tsp cayenne
1 tsp salt (I used a bit less)
3-4 tbsp golden raisins
1/4 chopped dried apricots (optional)
1 can chickpeas, drained and rinsed (about 2 cups)
1/4 cup chopped parsley or cilantro


Cut the squash in half lengthwise and scoop out the seeds. Brush the insides with 1 tbsp of olive oil and place face-down on a baking pan. Roast in the oven at 400°F for 30-40 minutes, until squash is tender.

Meanwhile, heat the remaining olive oil in a large skillet over medium heat. Add the onion and sauté for about 5 minutes, until lightly browned and soft. Add the minced garlic and cook, stirring often, for about one more minute.

Stir in the spices, salt, raisins, apricots (if using), and chickpeas. Cook for another minute or two until the chickpeas are warmed, then remove from heat.

When the squash is done roasting, remove from oven and let it cool until it is ready to handle. Scrape out all of the flesh using a fork (it will separate into spaghetti-like strands) and transfer the strands to a large bowl. Add the chickpea mixture and the parsley or cilantro to the squash and toss to mix everything together.

Serve warm.

Makes 4 servings.

7 comments:

  1. Love it! I've cooked with spaghetti squash once but this makes me want to pick it up again.

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  2. Mmm I love the sounds of the flavours in this - I actually think I've had the original recipe bookmarked for a while and have never gotten around to making it - I should!

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  3. I'm glad this recipe has inspired you both to make spaghetti squash again! I loved these flavours too, but I'm sure you could come up with other great ways to eat it!

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  4. Looks yummy! Can I add some sprouts in this recipe?

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  5. @Irene @ H.V.R.

    Thanks! I've only tested this recipe with canned chickpeas, so I'm not sure how it would work with sprouts....I've actually never tried making my own sprouts, although I would like to sometime!

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  6. @Sarah from 20somethingcupcakes

    Awesome - thanks for trying it! Hope you like it!

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