Moroccan-Spiced Spaghetti Squash
Serves 4

This is a fabulous and fast one-dish meal-perfect for a weeknight! Use leftover chicken if you have it or buy a Gelson's Finest lemon herb rotisserie chicken breast (about 0.85 pounds). Spaghetti squash makes a great substitute for regular pasta when you're trying to eat fewer processed foods.

- Jessica Siegel, Registered Dietitian

Ingredients
1 small spaghetti squash (a little over 2 pounds), cut in half lengthwise, seeds and strings removed
1 ½ tablespoons olive oil
3 cloves Melissa's organic garlic, minced
1 15-ounce can S &W 50% less sodium garbanzo beans, rinsed and drained
1 large or 2 small cooked chicken breasts (about 8 ounces), skin removed, meat shredded or cubed, warmed or at room temperature
1 teaspoon ground cumin
½ teaspoon ground coriander
1/8 teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
¼ cup fresh cilantro leaves, chopped
2 tablespoons Sunmaid Zante dried currants

Directions
– Preheat oven to 400º Fahrenheit. Place squash cut side down on a baking sheet and cook 30 minutes, or until tender when pierced with a fork. When squash is done, use a fork to scrape the spaghetti-like flesh into a large serving bowl.
– Combine the cumin, coriander, cayenne, salt and pepper in a small dish. Season squash with half of the spice mixture.
– Heat olive oil in a medium saucepan over medium heat. Add garlic, garbanzo beans and chicken. Season with remaining spice mixture. Cook for about 1 minute, stirring constantly. Remove from heat and toss with spaghetti squash. Garnish with cilantro and currants.

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