Am I the only one still making my way through my winter squash? I know I should be icing Christmas cookies but as my house has transitioned from decorative gourds to twinkling lights I am finding ways to put those gourds to good use. And since I am eating sugar cookies and running holiday errands, a quick healthy recipe for spaghetti squash might be the perfect Christmas gift to me.
While I am a huge fan of winter squash I hate how long they take to cook. Especially if they have to be peeled. I have also never had any luck making anything that resembled noodles in form or texture from spaghetti squash. Then I figured out how to cook spaghetti squash in the microwave. No peeling, not 450 degree oven, no two hours of prep time. I can make this moroccan spiced spaghetti squash on a Tuesday when I had no plan for dinner.
And it is so forgiving. Once I discovered it was undercooked – discovered by cutting open. It was not too late! I covered the cut halves with a wet paper towel and nuked it some more. You can flavor yours however you want, but I tossed mine with browned butter flavored with warm spices and chickpeas for protein. Here’s the recipe for Moroccan Spiced Spaghetti Squash. Scroll to the bottom for a wine pairing. If just one person comments and asks I’ll share a secret ingredient winter squash recipe.
- 1 (approx 3½ lb) spaghetti squash
- ½ stick of butter
- 2 garlic cloves, minced
- 2 small shallots, minced
- 1 14 oz can chickpeas, drained
- 1 tsp cinnamon
- ½ tsp paprika
- pinch of red chili pepper (more if you like heat)
- 1 tsp cumin
- ½ tsp coriander
- 1 Tbs balsamic vinegar
- salt and pepper to taste
- cilantro and grated parmesan cheese for garnish
- Stab squash several times with knife. Cook on microwave safe plate in microwave for 6 to 7 minutes. Turn squash over and cook for 8 minutes more. When soft and squishy remove and let sit until cool enough to handle.
- In the meantime, brown butter in saucepan. Add shallots, garlic, spices, and salt and pepper. Stir until fragrant. Add chickpeas and vinegar. Cook over low heat until chickpeas are done.
- Cut squash in half. Scoop out seeds and pulp. Using a fork scrape up the flesh into noodles. Should be a bit al dente. Toss squash with spiced butter and veggie mixture. Divide onto plates. Serve garnished with cheese and cilantro.
With a warmly spiced dish like this, I like a wine juicy with stone fruit (peach, apricot), voluptuous in texture, and with hint of floral and spice. I would suggest trying it with a Viognier, Alsatian style Pinot Gris, Riesling, maybe a Gewurztraminer if you are a fan.
If you can get your hands on Ledger David Cellars Rogue Valley Chenin Blanc, I highly recommend. It would be perfect with any winter squash dishes.
Ledger David Cellars Primoris 2014 Chenin Blanc, Rogue Valley, Southern OR
Smells like lemon pound cake, drizzled with a white peach glaze, topped with tangy lemon zest and edible white flowers. Slinky silk textured with lots of apricot preserves and canned pear. Dry on the palate with fantastic bright acid, mineral undertone, and a mix of sweet fruit and tart lemon zest that luxuriates across a long finish.
This sounds yummy, will try. Please post your secret ingredient recipe 🙂