Moroccan Spiced Spaghetti Squash
Transform your weeknight dinner with this vibrant and nourishing Moroccan Spiced Spaghetti Squash! Roasted spaghetti squash serves as a low-carb, gluten-free base that’s infused with warm, earthy spices like cumin, coriander, and cinnamon, delivering an irresistible North African flair. Tossed with crispy spiced chickpeas, sweet bursts of dried apricots and golden raisins, and fresh herbs like parsley and cilantro, this dish is a perfect balance of savory, sweet, and aromatic flavors. Finished with a zesty twist of lemon and the optional crunch of sliced almonds, this colorful recipe is a healthy, satisfying meal that’s quick to prep yet indulgent enough to impress. Ideal for vegetarian or vegan options, it’s a versatile and wholesome choice perfect for weeknight dinners or festive gatherings alike!
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Recipe Information
Ingredients
- 1 medium (about 2.5 lbs) Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Smoked paprika
- 0.5 teaspoons Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 15 oz can (drained and rinsed) Chickpeas
- 0.25 cups (chopped) Dried apricots
- 0.25 cups Golden raisins
- 0.25 cups (chopped) Fresh parsley
- 0.25 cups (chopped) Fresh cilantro
- 1 whole Lemon (zested and juiced)
- 2 tablespoons Sliced almonds (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the flesh with 1 tablespoon of olive oil and sprinkle lightly with salt and pepper.
Place the squash halves cut side down on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, prepare the Moroccan spice mixture by combining cumin, coriander, cinnamon, smoked paprika, turmeric, salt, and black pepper in a small bowl.
In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chickpeas and 1 teaspoon of the spice mixture, stirring to coat. Cook for 5-7 minutes, allowing the chickpeas to become slightly crispy and infused with flavor. Remove from heat.
In a small bowl, combine the chopped dried apricots, golden raisins, lemon zest, and lemon juice. Set aside to allow the flavors to meld.
When the spaghetti squash is done roasting, remove it from the oven and let it cool for 5 minutes. Use a fork to scrape the squash into spaghetti-like strands and transfer to a large mixing bowl.
Add the spice mixture to the squash strands and toss until evenly coated. Mix in the chickpeas, dried fruit mixture, and fresh parsley and cilantro.
Divide the Moroccan spiced spaghetti squash among serving plates or bowls. Garnish with sliced almonds, if desired, for a crunchy topping.
Serve warm and enjoy this flavorful dish!
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 3984 mg | 173% | |
| Total Carbohydrate | 245.7 g | 89% | |
| Dietary Fiber | 58.0 g | 207% | |
| Total Sugars | 85.6 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 616 mg | 47% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 3502 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
