If you've never had Spaghetti Squash, don't let anyone try and tell you that it tastes anything like spaghetti. You will be extremely disappointed. The only resemblance Spaghetti Squash has to Spaghetti is it's shape - long and stringy. The texture, flavor, and smells are wildly different. So I like to celebrate this squashes flavors as it fits best with it's true self - instead of topping with tomato sauce to try and make it taste like something it's not.
In this recipe, I used warm seasonings to bring out some of the sweetness in this squash, and topped with fresh parsley. A nice and simple veggie dish that looks pretty and tastes like yummy squash.
Warm Cumin and Parsley Spaghetti Squash
by Sarah Farsh December 21, 2013
- 1 Spaghetti Squash
- 1 tsp cumin
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 tsp maple syrup
- 1 tbsp olive oil, coconut oil, or butter
- fresh parsley, minced
Pre-heat oven to 375 degrees. Slice spaghetti squash in half, vertically, and remove seeds. Poor about 1/2 inch of water into an oven safe pan (glass pyrex dish), and place squash skin side down into pan. Place in oven and cook for 45 - 55 minutes, until fork easily pierces squash. Let squash cool. Meanwhile, mix together cumin, cinnamon, salt, garlic powder, maple syrup and olive oil. Using a fork, break up the squash and serve onto a plate. You will notice the squash breaks up into strings naturally just by scraping with your fork. Poor sauce over squash and top with fresh parsley.