- ½ roasted spaghetti squash (approx. 1½ cups when cooked)
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 tablespoons olive oil
- 1 large garlic clove, smashed and minced
- Sea salt
- Juice of ½ lemon
- 1 teaspoon Aleppo pepper
- 1 handful cilantro, chopped
- 1 minced scallion, sliced on the bias
Spiced Spaghetti Squash
Makes 2 appetizer portions (depending on the size of your squash / your appetite!)
The Great Spaghetti Squash Explosion of 2014 was one for the ages. Heather and Emily spent hours pulling limp strands from the ashes (aka the oven), digging seeds from the rubble (aka the oven cracks). No one was saved. In humble remembrance of this disaster, we present you with a spaghetti squash recipe for the ages, along with a reminder to prick your squash all over if you’re roasting it whole.
Serve this as an easy side, or take it to the next level (of deliciousness, not difficulty) and make spaghetti squash pancakes.
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Instructions
First, roast your squash. Preheat the oven to 425°F, prick the squash all over with a fork, and roast it whole until it’s soft enough to easily pierce with a knife. Or, if you’d prefer, halve the squash, scoop out the seeds, drizzle it with olive oil/salt/pepper, and roast it cut-side up. Roasting time varies by squash, so just keep an eye on it.
While the squash cools, add the cumin, coriander, olive oil and garlic to a small bowl and mix well. Halve the squash, toss the seeds, and remove half of the spaghetti-like strands to a medium bowl (a fork is the best method for this). Pour the spiced olive oil mixture and a healthy salt sprinkle over the squash and mix well, making sure everything is gleam-y and spice-coated. Add olive oil if things are looking dry.
Before serving, add the lemon juice, then sprinkle the Aleppo, cilantro and scallion over the top.
