January 15, 2012

Spiced Spaghetti Squash

New Year ... New Resolutions!! 

Resolution #1 is to go strictly vegetarian. No meat. No Cheese. No Dairy. All to the extent possible .. so I guess I'm not totally vegan.

Resolution #2 is to try as many previously untasted items from the produce section as I can. The first one that made the list - Spaghetti squash. This is a slight modification of a recipe I found at http://www.eatdrinkbetter.com (Moroccan Spiced Spaghetti Squash). I think it could very well be called  "Indian Spiced" given the blend of spices used.

Preparation Time: 10 min with pre-roasted squash.

Buying and Roasting the Squash: When buying, pick a squash that feels heavier than its size should. Make sure that it feels hard overall, and there are no soft bumps or blemishes. To prepare for roasting, I made sure to remove all stickers and bar codes. Rinse the outside. With a sturdy fork or knife poke several holes in the skin. Place in an oven safe bowl and bake in a preheated oven at 375F for about an hour (its done when a knife glides into the flesh). Remove, let cool and cut into 2 halves with a sturdy knife. Remove seeds and discard. The flesh should fall off the skin and separate into spaghetti strands. Let cool and refrigerate for up to 3 days.

  1. Spaghetti squash (1 to 1.5 lbs, roasted, seeded, separated into strands). If pre-roasted, pre-warmed.
  2. 1 can of chickpeas, drained and rinsed.
  3. garlic, 3 cloves, finely diced (~ 1 tbsp)
  4. olive oil spray (~1 tsp)
  5. 1 tbsp cumin seeds (or powder)
  6. 1 tbsp coriander powder
  7. 2 tbsp raisins
  8. salt and pepper to taste.
  9. 2 tsp fresh cilantro, for garnishing (optional)
  10. Near East Couscous (roasted garlic and olive oil), 1 packet.

Spaghetti Squash with couscous.
Spray a large skillet with olive oil spray. On medium heat, saute garlic and when fragrant, add remaining spices, chickpeas and raisins and about an eighth of a cup of water (water quenches the heat and prevents the spices from burning). Mix well.  Allow the water to evaporate. Turn of heat and toss this mixture with the pre-roasted spaghetti squash, taking care not to smoosh the squash strands. A small fork worked great.

I served it with and over couscous prepared according to the package insert (but without oil).

Verdict: TOTALLY ABSOLUTELY LOVED it!! Not so much a hit with my li'l rugrat ;) but if it works for mommy, he'll eat it sooner or later!!

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