Moroccan Spiced Spaghetti Squash
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  1. 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.
  2. 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.
  3. 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.
Recipe by Tasting Pour by Jade Helm at