North African Spaghetti Squash

Spice Profile: allspice, black pepper, cardamon, cayenne, cinnamon, coriander, cumin, ginger, mace, nutmeg

Spaghetti squash is such a good gourd. I tend to try and use it differently than I would “spaghetti” because it is just not the same. Rather, I try to highlight the uniqueness of this squash without trying to make it something it is not. This dish has a North African feel to it, and is really delicious. You can add nuts, as I did, or not. Also, hydrated chopped dates would make this pop if you have them.

Slice spaghetti squash in half lengthwise, scoop out and discard the seeds, (or save and make brittle!) Coat the cut sides with just a little oil, (we’ll add more later, but too much now will make it soggy). Turn cut-side down on parchment or straight on a baking sheet, and pierce with a fork or small knife a few times, for venting. Bake in a 400 degree oven until tender, but still al dente, 40-45 minutes or so. Remove from oven, and let cool enough to make handling it safe. Use a fork to gingerly scrape & fluff the flesh out of rind, starting from the outside and working your way in. Turn all the flesh out into a mixing bowl. Optional - you can add nuts and dates to this recipe - I’m adding cracked almonds, but walnuts or pine nuts would be delicious, too.

If using nuts, toast them lightly in a skillet, then add 2-ish TBSP olive oil into the nuts, plus the entire spice packet, (2 tsp Stock+Spice rosy ras al hanout), and dates (if using). Just bring this all up to temperature gently, to infuse the oil with the spice flavor. If skipping the nuts and dates, just warm the oil with the spices together. Toss the oil mixture with the squash, coating well. Salt to taste, and then garnish with sliced orange, squeezing the juice over the top. Enjoy!