Moroccan-Spiced Spaghetti Squash

When I first saw this recipe for Moroccan-Spiced Spaghetti Squash on Smitten Kitchen, I immediately wanted to make a no-dairy version.  A combination of regular and extra-virgin olive oil did the trick and I loved the dish.  That said, I suspect my version is a lot less rich than the original, so bear that in mind when deciding which version to make.  This was my first time making spaghetti squash, and it may be the beginning of a whole new obsession.  Be sure to check out Shan’s blog for other great eats.

Moroccan-Spiced Spaghetti Squash – Non-Dairy/Vegan Version
Adapted from Gourmet and Smitten Kitchen
Serves 4


1 (3 1/2- to 4-pound) spaghetti squash
1-2 tablespoons extra-virgin olive oil and some regular olive oil to grease the roasting pan
2 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 tablespoons chopped fresh cilantro or flat-leaf parsley, if you’re cilantro-averse
2 tablespoons chopped scallions, optional

To roast the squash, I prefer to cut the squash in half lengthwise, scoop out the seeds and roast the halves face-down in an oiled baking pan for about 40 minutes in a 375°F oven.  I oil the baking pan with regular olive oil.  For addition squash cooking options, see note below.  Meanwhile, heat the extra virgin olive oil in a small saucepan over medium heat. Add the garlic and cook, stirring, until it is barely golden. Stir in spices and salt and remove from heat.

If you cooked your squash whole, carefully halve squash lengthwise (it will give off steam) and remove and discard seeds. If you cooked the squash halved, turn and start removing and discarding seeds.  Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with the spiced olive oil and cilantro.  

Note:  If you’d like to roast the squashwhole, pierce it all over with a small sharp knife to prevent burstingand bake it in a 375°F oven for one hour. To cook the squash in a microwave: Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt 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.

Last note: I had this squash with braised lacinato kale and some hummus.  It was a wonderful meal.