The Nest's Recipe Swap: Moroccan Spiced Spaghetti Squash

Well folks, it is time once again for The Nest's Recipe Swap hosted by A Taste of Home Cooking! The theme this time around was healthy dishes. I was assigned with Moroccan Spiced Spaghetti Squash, which I got from Jessica and her blog The Jey of Cooking. I was super excited about this recipe because I love Moroccan spices and the play on sweet and savory. First off, when I made this my condo smelled like a Moroccan bizarre. It was amazing. Secondly, it was so easy to prepare. You can cook the squash in the oven or microwave. Since I have started up MBA classes again, time is of the essence. Microwave it is... 

This was my first time cooking spaghetti squash and wow, it was easy. I cut it in half after microwaving and then shredded it with a fork. Could not have been any easier. 

This was such a delicious recipe and it made me want to eat this as a side dish all the time. The flavors and textures in this dish are amazing.The raisins and almonds are a great contrast in the dish.It is an added bonus that it is healthy to boot! Do yourself a favor and transport yourself to Morocco and enjoy this dish!

Moroccan Spiced Spaghetti Squash - slightly adapted from Gourmet Magazine via Epicurious

• 1 3-4 Lb.  Spaghetti Squash
• 2 Tbsp. Butter, unsalted (to make this dish Vegan, substitute a Vegan butter spread or Olive Oil)
• 2 Tbsp. Olive Oil
• 3 Garlic Cloves, minced
• 1 tsp. Ground Cumin
• 1/2 tsp. Ground Coriander
• 1/8 tsp. Cayenne Pepper
• 3/4 tsp. Kosher Salt
• 1/4 Cup Slivered Almonds, toasted
• 1/4 Cup Golden Raisins
• 2 Tbsp. Fresh Cilantro, chopped

With a small knife, pierce the squash all over to prevent bursting.  Place the squash on a microwave safe plate and cook for 6 to 7 minutes, then turn the squash over and cook an additional 8-10 minutes, until the squash is soft.  Allow to cool 10-15 minutes.  Alternately, place the whole pierced squash in a baking dish and bake in a preheated 350 degree oven for 1 hour.
While the squash is cooling, melt the butter and olive oil in a small saucepan over medium-high heat.  Add the garlic and cook until golden, about 1 minute.  Stir in the spices and salt and remove from heat.
When the squash is cool enough to touch, carefully halve lengthwise.  Remove and discard the seeds.  Scrape the flesh with a fork to release the strands from the skin.  Add the toasted almonds and golden raisins, then toss with the spiced butter mixture and top with cilantro.