Morrocan Spiced Spaghetti Squash


There are a handful of squash that I love - butternut, kabocha, red kuri and sugar pumpkin - and then there is everything else. Varieties such as acorn squash or delicata or spaghetti squash that I have not yet found THE recipe that will make me swoon. So when I was given a spaghetti squash I wracked my brain with what to do...what to do... A recipe that offered a combination of bold savory spices - cumin, coriander and cayenne surfaced. Here the spaghetti squash serves as a buttery and creamy canvas with dash of excitement. I'm still not sure if I like spaghetti squash but this recipe certainly does a good job of  elevating it from its bland base. Let me know if you have a favorite spaghetti squash recipe.



Moroccan-Spiced Spaghetti Squash
Adapted from Gourmet via Smitten Kitchen
Ingredients

  • 1 (3 1/2- to 4-pound) spaghetti squash
  • 1/2 stick (4 tablespoons) unsalted butter, cut into pieces
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 3/4 teaspoon salt
  • 2 tablespoons chopped fresh cilantro

Method

  1. To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.
  2. To roast the squash, two methods: If you’d like to roast the squash whole, pierce it all over with a small sharp knife to prevent bursting and bake it in a 375°F oven for one hour. If you are good with a big, sharp kinfe, you can save some time by cutting the squash in half lengthwise, scooping out the seeds and roasting the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.
  3. Meanwhile, melt the butter in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.
  4. If you have microwaved or roasted your squash whole, carefully halve it lengthwise (it will give off a lot of steam) and remove the seeds.
  5. Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced butter and cilantro.

15 comments:

Bunkycooks said...

I like the spices with the squash. It does sound like a great recipe. You should try delicata squash with a little sorghum butter or butter and brown sugar. That has become one of our favorites since last year. Hope all is well in your part of PA after the storms!

From the Kitchen said...

This looks and sounds like the perfect fall dish!!

Boo to you and your little one!!

Best,
Bonnie

Sam @ My Carolina Kitchen said...

I'm not much of a squash lover, but I bet the cumin, coriander and cayenne would change my mind :)

Happy Halloween Christine.
Sam

SavoringTime in the Kitchen said...

I so agree! I have my favorite squash varieties, Butternut and Acorn are among them. Spaghetti squash - not so much. Your spicy version makes me want to give it another try, though :)

Megan said...

I love the idea of warm spices with the squash. I haven't found a spaghetti squash recipe that blows me away either.

kale said...

the reason i didn't like squash as a kid is because it was always cooked to death and tasted of water with a hint of veg. nothing like this recipe, packed with flavor and showcasing the lovely squash! a recipe like this makes me love squash. :)

About Last Weekend said...

I didn't realise there were so many kinds of squash, my youngest son loves squash in anything.

A Canadian Foodie said...

Just made spaghetti squash the other day - salt and pepper was delicious - so this would be even better!!!
It is on my list!
:)
V

El said...

I'm incredibly please you posted a squash recipe. I'm very limited in my squash repertoire which is quite pathetic given that I live in New England. It looks delicious.

Lori said...

This looks like a great option for the squash. I love making it, but always struggle with getting all the moisture out before serving, ending up with water in the bowl. Lately I've been mixing it with pesto and broiled cherry tomatoes. Now I need to try this!

lisa is cooking said...

These spices sound great with spaghetti squash! I have to say, I only recently came around to spaghetti squash. The recipe that did it was a spaghetti and meatball kind of dish with the squash in place of pasta and a brothy, non-tomato, sauce with turkey meatballs and greens.

Angie's Recipes said...

There ain't any squash I don't enjoy. Your spaghetti squash looks lovely.

Karen (Back Road Journal) said...

I'm going to pass this recipe along to my son who loves spaghetti squash.

nancy at good food matters said...

Hi Christine--
Coriander, cumin, and cayenne:
That's a powerful trio of spices, which---serendipity---I just used in a marinade for grilled lamb chops. Your spaghetti squash would be so good with my lamb!

Magic of Spice said...

I think I love all squash but I will have to agree that this recipe seems to show off the best in the spaghetti variety :) Looks delicious!