What’s this? A vegetable? We haven’t seen one of those around these parts in a while.
But seriously. I need some vegetables before my brain turns into one giant Christmas cookie. Also I promised you some recipes with my homemade Preserved Lemons. You totally started making those, right? Right?
If not, just lie to me. It’s cool. We can still be friends.
Moroccan food is the first thing that comes to mind when I think of preserved lemons. So I tried to stick with that theme when I created this recipe. I combined some cooked spaghetti squash with preserved lemon peels and other traditional Moroccan ingredients like cumin, coriander, parsley and dried fruit. Then I stuffed the squash shells with this mixture and re-baked them for a few minutes for a super satisfying and healthy vegetarian side dish. It’s great alongside some roasted pork or fish. But if you wanted to make this more of a main entrée, you could certainly add some cooked chickpeas or white beans for protein.
On Friday we’ll return to our regularly scheduled programming (i.e. baked goods!).
One year ago: Homemade Hot Cocoa Mix