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Moroccan Spiced Spaghetti Squash Recipe

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This recipe for Moroccan Spiced Spaghetti Squash is from The Vreeland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (3 1/2- to 4-pound) spaghetti squash
4 tablespoons Olive Oil
3 garlic cloves, minced
1 small red onion, diced
1/2 golden raisins
2 tablespoons toasted pine nuts
11/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cloves
1/8 teaspoon nutmeg
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro
1 15 oz can Chick peas (rinsed) optional
Directions:
Directions:
Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. Or bake in 350 degree oven if preferred.

Meanwhile,put olive oil in a small heavy saucepan over moderately high heat. Add garlic and red onion and cook, stirring, until golden, about 10 minute. Stir in spices and salt and remove from heat.

Carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced oil and cilantro. Stir in chick peas, golden raisins and pine nuts. Heat for 1 minute in Microwave Oven to heat throughout.
Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
approx 25 minutes

 

 

 

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