Spiced Spaghetti Squash with Roasted Vegetables

Spiced Spaghetti Squash with Roasted Veggies

The farmers’ market is bursting with winter squashes; every table at every turn is offering colorful squashes in all shapes and sizes… or a surprisingly mutant, warty gourd. My roommate and I made a quick dash to the market this morning before a rainstorm hit… once it did, there’d be no leaving our apartment.

The farmers market has become our Saturday morning tradition. It’s what gets us out of bed and moving and what inspires our meals all week. The produce is indescribably better than anything at the food shop on our block, and it surpasses Whole Foods by a mile in taste and price. Today’s special: 3 squashes for $2! I also appreciate the enormous variety of produce; each week I try to pick at least one ingredient I’ve never cooked with before. This week I came home with four! Beets, acorn squash, delicata squash, and of course, spaghetti squash. It’s going to be an adventurous few days…

Spiced Spaghetti Squash with Roasted Veggies

Spiced Spaghetti Squash with Roasted Veggies

While most schools started mid-August, Northwestern decided to begin classes the very last week of September, meaning schoolwork ramped up just as the fall weather did. Leaves changing, farmers market stands slowly transforming to winter vegetables, and 900 pages of The Brothers Karamazov to read for Russian Lit.

Clearly a quick, hearty and healthy recipe was in order that made use of the best squashes this season has to offer. Two great things about this recipe are how affordable and versatile it is. I had a tomato from the farmers market left over, so I roasted that along with the broccoli. But peppers, cauliflower, carrots, celery and/or onion could be thrown in the oven just as easily. As Ivan from The Brothers K famously states, “Everything is permitted.” Okay, that is totally out of context, but in the end the spaghetti squash, chickpeas and spices bring it all together in harmony.

I hope you’re all enjoying the fall weather, rain or shine, and the delicious flavors the season brings along with it!

Spiced Spaghetti Squash with Roasted Veggies

Spiced Spaghetti Squash with Roasted Veggies

Spiced Spaghetti Squash with Roasted Vegetables

Serves: 4

Spiced Spaghetti Squash with Roasted Vegetables

Ingredients

For roasted vegetables:
1 head of broccoli*
1-2 tomatoes*
2 garlic cloves, minced
olive oil
*These are the vegetables I had on hand, but you could roast onion, carrot, celery, peppers, cauliflower or anything else you have on hand
For spaghetti squash:
1 spaghetti squash (mine was 2 lbs, but the more the better!)
4 tbsp butter
2 garlic cloves, minced
1 tsp cumin
1/2 tsp garam masala
1/4 tsp chili powder
1/2 tsp salt
1 can of chickpeas, drained and rinsed

Directions

Preheat the oven to 425°F. Line a sheet pan with parchment paper or tin foil (optional, but I find that it makes cleanup easier). Cut the broccoli florets, leaving about 1" of the stalk attached. Break up the bigger pieces if necessary. Cut the tomato into large pieces and combine with broccoli and minced garlic on the baking pan. Drizzle olive oil over the pan and toss until the veggies are coated. Sprinkle with salt and pepper and roast for 20-25 minutes, until the broccoli is crisp-tender and some florets are browned.

Next, pierce the spaghetti squash all over with a small knife. I found this to be a little difficult and generally felt like I was going to cut my hand off while trying to pull the knife out of the squash. So be careful. Cook it in the microwave on high for 6-7 minutes. Flip it over and cook for another 6-7 minutes, until it's soft when pressed. Cool for 5 minutes if you're patient.

Meanwhile, melt butter over medium heat in a small saucepan. Combine the spices in a small dish. Cook minced garlic in butter until slightly golden. Stir in spices and immediately remove from heat. I thought it was helpful to have the spices already combined so that I wasn't fumbling when the garlic turned golden!

Remove the squash from the microwave and halve it lengthwise. Remove the seeds with a spoon, then use a fork to remove the squash flesh into a large bowl.

Toss the squash with chickpeas, vegetables and spiced butter mixture. Enjoy!

Notes

Adapted from: Smitten Kitchen

http://mackincheese.com/moroccan-spiced-spaghetti-squash-with-roasted-veggies/

3 Thoughts on “Spiced Spaghetti Squash with Roasted Vegetables

  1. Where’s the squash in the first picture?

  2. linda Baxter on October 14, 2012 at 8:47 am said:

    This looks delicious. You are inspiring me to cook. And that is tough to do.
    Linda

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