Dinner Recipes

Moroccan Spiced Spaghetti Squash

Moroccan Spiced Spaghetti Squash



Moroccan Spiced Spaghetti Squash

Serves: 4


1 small spaghetti squash a little over 2 pounds cut in half lengthwise seeds and strings removed
1 teaspoon McCormick organic ground cumin
1/2 teaspoon McCormick organic ground coriander
1/8 teaspoon McCormick organic cayenne pepper
1/4 teaspoon Le Saunier de Camargne Fleur de Sel sea salt
1/4 teaspoon Pepper
1 1/2 tablespoons Napa Valley organic olive oil
3 cloves Melissas organic garlic minced


1 large or 2 small cooked chicken breasts about 8 ounces, skin removed, meat shredded or cubed, warmed or at room temperature

1/4 cup fresh cilantro leaves, chopped

2 tablespoons Sunmaid Zante dried currants

Preheat oven to 400 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.