Moroccan Spiced Spaghetti Squash Food

MOROCCAN SPICED SPAGHETTI SQUASH

Steps:

• Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in an 800-watt microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes. (You can also bake the squash in a preheated 350°F oven for 1 to 1 1/4 hours).
• Meanwhile, melt butter in a small heavy saucepan over medium-high heat. Add garlic and cook, stirring, until golden, about 1 minute -- don't let this burn. Stir in spices and salt and remove from heat.
• Carefully halve squash lengthwise (this will let off steam so be very careful!) and remove seeds (throw them away or compost them). Over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it. Toss with spiced butter and cilantro. Serve immediately.

SPAGHETTI SQUASH WITH MOROCCAN SPICES

Steps:

• 1. Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in microwave oven on high power for 6 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 6 to 8 minutes more. (Time may vary depending on microwave wattage). Cool squash for 5 minutes.
• 2. While squash is cooking, melt butter in a small saucepan over medium high heat. Add garlic and cook, stirring, until golden, about 1 minute.
• 3. Stir in cumin, coriander, cayenne pepper and salt. Remove from heat.
• 4. Carefully halve squash lengthwise (it will give off steam) and remove seeds. Scrape squash flesh with a fork into bowl, loosening and separating strands from skin.
• 5. Toss with spiced butter and fresh cilantro.

MOROCCAN SPICED SQUASH AND CARROT SOUP

Steps:

• Preheat oven to 375° F.
• Cut squash in half from top to bottom and place it, cut side down, on a lightly oiled baking sheet.
• Bake until squash can be easily skewered, 50 to 60 minutes.
• With a spoon, remove seeds and discard.
• Scrape the pulp from the skin.
• Reserve the pulp and discard the skin.
• Warm the olive oil in a soup pot over medium heat.
• Add the onions and cook until soft, 7 minutes.
• Add the paprika, cumin, turmeric, and coriander and continue to cook, stirring for 2 minutes.
• Add the squash, carrots, sugar, chicken stock, water, ½ teaspoon salt and 1/4 teaspoon pepper.
• Bring to a boil, reduce the heat to low and simmer uncovered until carrots are soft, 20 to 25 minutes.
• Cool for 15 minutes.
• Puree the soup in a blender in several batches for 3 minutes each batch until the soup is very smooth.
• Strain soup through a fine strainer back into pot and gently reheat.
• If the soup is too thick, add additional water.
• Season with salt and pepper.
• Place the yogurt in a small bowl.
• Season with salt and pepper and stir well.
• To serve, heat the soup.
• Ladle the soup into bowls and garnish with cilantro and a drizzle of yogurt.

SPAGHETTI SQUASH

Steps:

• Pre-heat oven to 375.
• Cut squash in half and scoop out the seeds.
• Brush the inside of both halves with olive oil and sprinkle with salt and pepper.
• Place face down in a pan with about half an inch of water and bake for 30-40 minutes You will know the squash is ready when it scrapes off looking like spaghetti -- not too soft, or it will be too mushy.
• Scape off the squash and empty into a bowl ( will look like a bowl of spaghetti).
• Mix in margarine and brown sugar -- sprinkle parmesan cheese over the top.