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Best-Ever Spaghetti Squash Recipe (Bonus: It’s Vegan)

Whether you have dozens of spaghetti squash in storage for winter or picked up one from your local, end-of-the-season farmers market, this is a recipe that you’ll want to make again and again. It would also be lovely as a side dish or meatless main course for Thanksgiving dinner.

Vegan Moroccan-Spiced Spaghetti Squash

Recipe adapted from one of my favorite food blogs, Smitten Kitchen.

Serves 4

  • 1 (3 1/2- to 4-pound) spaghetti squash
  • 5 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne
  • 1 1/2 teaspoons sea salt (or to taste)
  • 3 tablespoons golden raisins
  • Half of a 15-oz can chickpeas, drained and rinsed
  • 2 tablespoons chopped fresh cilantro

Preheat oven to 400Β°F. Cut the squash in half lengthwise. Scoop out the seeds (either discard or save to roast later). Brush the inside of the squash with a tablespoon of olive oil. Roast the halves face-down on a baking pan or sheet for 30-40 minutes, until the flesh of the squash is fork-tender and has separated into spaghetti-like strands.


While the squash cooks, heat the remaining oil in a small saucepan over medium heat. Add the garlic and cook until fragrant, about a minute. Stir in spices, salt, raisins, and chickpeas and remove from heat.

When the squash is done, remove from oven and let it sit for five minutes, or until it’s cool enough to handle. Using a fork, scrape the squash flesh out of its skin into a bowl, separating the strands as you go. Toss the squash with the spiced oil mixture and cilantro. Serve warm, over couscous or sautΓ©ed winter greens if you like.

Image courtesy of robbplusjessie via a Creative Commons license.

6 comments
  1. Spiced Roasted Spaghetti Squash « l7veg

    […] Tired of the go-to preparation of spaghetti squash as a pasta substitute, I dug around online, looking for a new side dish recipe. I stumbled across a Moroccan-Spiced recipe on a blog called Eat Drink Better (which, by the way, looks like a great blog that I will be returning to!). Their recipe “Best-Ever Spahgetti Squash Recipe,” contains garbanzo beans and raisins, and is served over rice or couscous. Tonight, I was looking for something lighter to pair with another dish, so I made it with just the spices. Here’s a link to the original, which I will try another time http://eatdrinkbetter.com/2010/11/17/best-ever-vegan-spaghetti-squash-recipe/ […]

  2. lorraina

    I never tend to comment on the numerous recipes I find and use online, but I felt compelled to comment on this after trying it last night. I had never cooked spaghetti squash before, and this dish was delightful! So tasty and easy! Thanks for sharing!

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