Spaghetti Squash Recipe

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  1. Preheat the oven to 400 F. Cut squash in 1/2 lengthwise. Scoop at the seeds, and brush inside of a squash with a tbsp of olive oil.
  2. Roast halves face down on baking pan for 30-40 minutes until soft and seperate into strands.
  3. While the squash cooks, heat the remaining oil in small medium heat. Add garlic, cook for about a mrute. Stir squash, salt, raisins , chickpeas.
  4. When the squash is done, remove it from the oven and let it sit for 5 minutes until it cools. Use a fork to a bowl.
  5. Seperate the strands as you do. Toss the squash with the spiced oil mixture and solantre, and serve over cuz-cuz. 


  • 1 (3 1/2 – 4lb) squash

  • 3 tbsp olive oil

  • 3 garlic cloves minced

  • 1 tsp grand cumin

  • 1/2 tsp grand coriander

  • 1/8 tsp cagene

  • 1 1/2 tsp sea salt
  • 3 tbsp gorden raisins (or crushed pecans, almond orcrnabaries mix)
    cinamon to taste

  • 1/2 (15 ounce) of a can of chickpeas drained and rinsed

  • 2 tbsp chopped fresh cilantro (I recomand use a lot)


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