Spaghetti Squash & Mushrooms with Moroccan Spices
1 2-3 lb spaghetti squash
2 tbsps Olive Oil (1 tbsp for saute & 1 tbsp roasting squash)
1/2 garlic clove, minced
1/2tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne
salt & pepper to taste
1 tbsps fresh cilantro or parsley, chopped
Cut Spaghetti Squash in half, remove seeds & small stringy threads, leaving flesh intact. Drizzle inside of squash with olive oil. Bake at *375 for 45 minutes, cut side down. Cool squash for 30 minutes. Meanwhile, heat olive oil a small heavy saucepan over moderately high heat. Add mushrooms & garlic, cook, stirring, until golden, about 5-6 minutes. Stir in spices and salt and remove from heat. Let mushrooms cool down. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced oil, mushrooms and cilantro or parsley. I pack this into lunch container for reheating, chill immediately or serve at once.
|Roasting Spaghetti Squash in the oven is easiest & has better texture than the microwave method|
|Once cooled the pulp lifts out of the squash halves with a fork.|
If you enjoy the flavor of Moroccan Spices try this mixture with chicken or lamb.
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Mix spices & store in a dry cool place.