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 totally 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 Moroccan-Spiced Stuffed Spaghetti Squash 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 emptied spaghetti squash shells with this mixture and re-baked them for a few minutes. The end result is a super satisfying and healthy vegetarian side dish (or a somewhat lighter main dish). I hope you give it a try. I know you’ll love it!
OK, folks. Thanks for being patient with me. On Friday we’ll return to our regularly scheduled programming (i.e. baked goods!).
Moroccan-Spiced Stuffed Spaghetti Squash
- 2 spaghetti squash
- About 2 tablespoons extra-virgin olive oil, divided
- 1 tsp. salt, divided
- 1/2 tsp. black pepper
- 1/3 cup minced shallot
- 2 garlic cloves, peeled and minced
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 2 tablespoons preserved lemon peels, finely chopped
- 2 cups spinach
- 1 cup fresh parsley, chopped
- 1/2 cup golden raisins
- 1/2 cup feta cheese, crumbled
- Pre-heat your oven to 400 degrees.
- Slice the spaghetti squash in half lengthwise. Scrape out and discard the seeds. Coat the flesh of the spaghetti squash with about 1 tablespoon of the olive oil. Sprinkle with 1/2 tsp. of the salt and the black pepper.
- Place the squash cut-side down on a large rimmed baking pan. Transfer to your pre-heated oven and bake for about 30-40 minutes, or until the squash is tender. Remove from the oven and set aside until the squash is cool enough to handle, about 10-15 minutes. Leave your oven on.
- Once the squash is cool enough to handle, use a fork to scrape the flesh out and into a big bowl, making sure to leave a little bit of the flesh attached to the skin (this will help the squash hold it's shape). Place the emptied squash skins face-up on the rimmed baking sheet. Set aside.
- Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the shallots and cook, stirring occasionally, about 2-3 minutes. Add the garlic and cook for 1 minute more. Stir in the cumin, coriander, preserved lemon peels and the remaining 1/2 tsp. salt. Add the spinach and cook until wilted, about 1-2 minutes. Stir in the parsley, golden raisins and feta cheese. Add the scraped spaghetti squash flesh to the skillet and toss gently to combine it with all the other ingredients.
- Spoon the filling into the emptied squash skins. Do not pack it in too tightly. Transfer the squash back to your oven and cook for about 5 minutes, or until everything is warmed through. Remove from the oven. Serve while still warm.
- Leftovers can be stored in an airtight container for 1-2 days.
Trackback URL for this post