Friday, January 27, 2012

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.


  1. Yay for discovering new recipes!

    Thanks for being part of the recipe swap!

  2. It was really yummy! thanks for hosting!

  3. So glad you liked this. We've been having it at least once a week since I first made it, I'm hooked!!

  4. I did! Thanks for the recipe!!