★★★★★ 29 Reviews: My BEST #Recipes >> MOROCCAN-SPICED STUFFED SPAGHETTI SQUASH
★★★★★ 29 Reviews: My BEST #Recipes >> MOROCCAN-SPICED STUFFED SPAGHETTI SQUASH
#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking
This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also
suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it
Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are
contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.
All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)
You’ll Need:
- 2 spaghetti squash
- About 2 tablespoons extra-virgin olive oil, divided
- 1 tsp. salt, divided
- 1/2 tsp. black pepper
- 1/3 cup minced shallot
- 2 garlic cloves, peeled and minced
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 2 tablespoons preserved lemon peels, finely chopped
- 2 cups spinach
- 1 cup fresh parsley, chopped
- 1/2 cup golden raisins
- 1/2 cup feta cheese, crumbled
How to Make:
- Pre-heat your oven to 400 degrees.
- Slice the spaghetti squash in half lengthwise. Scrape out and discard the seeds. Coat the flesh of the spaghetti squash with about 1 tablespoon of the olive oil. Sprinkle with 1/2 tsp. of the salt and the black pepper.
- Place the squash cut-side down on a large rimmed baking pan. Transfer to your pre-heated oven and bake for about 30-40 minutes, or until the squash is tender. Remove from the oven and set aside until the squash is cool enough to handle about 10-15 minutes. Leave your oven on.
- Once the squash is cool enough to handle, use a fork to scrape the flesh out and into a big bowl, making sure to leave a little bit of the flesh attached to the skin (this will help the squash hold its shape). Place the emptied squash skins face-up on the rimmed baking sheet. Set aside.
- Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the shallots and cook, stirring occasionally, about 2-3 minutes. Add the garlic and cook for 1 minute more. Stir in the cumin, coriander, preserved lemon peels, and the remaining 1/2 tsp. salt. Add the spinach and cook until wilted, about 1-2 minutes. Stir in the parsley, golden raisins, and feta cheese. Add the scraped spaghetti squash flesh to the skillet and toss gently to combine it with all the other ingredients.
- Spoon the filling into the emptied squash skins. Do not pack it in too tightly. Transfer the squash back to your oven and cook for about 5 minutes, or until everything is warmed through. Remove from the oven. Serve while still warm.
- Leftovers can be stored in an airtight container for 1-2 days.
Thank you for coming to my blog and enjoyed to try to make this food at home, good luck...
CLICK ==> Original recipe here -->
https://www.lecremedelacrumb.com/apple-cranberry-walnut-salad/
