Prep 15 mins
Cook 10 mins
Spaghetti squash, which has a pretty bland flavor on its own, gets an exotic treatment in this Middle Eastern cuisine inspired recipe.
- 1 spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1⁄2 teaspoon ground cardamom
- 3⁄4 teaspoon ground coriander
- 1⁄8 teaspoon ground ginger
- 1⁄8 teaspoon allspice
- salt, to taste
- white pepper, to taste
- 1⁄2 cup toasted slivered almonds
- 1 orange, zest of
- In a large skillet over medium heat, heat butter and oil then stir in spices, except salt and pepper.
- Cook for about a minute.
- Stir in squash and sauté until well coated, adding white pepper and salt to taste.
- Remove to serving dish.
- Sprinkle with toasted almonds and orange zest just before serving.
My family really enjoyed this recipe - even my little brother, who normally isn't a big fan of squash. :) I didn't have any orange zest or white pepper, but it turned out just fine with the rest of the ingredients. This was a lovely dish with a subtle flavor, and was great the next day with extra cinnamon and cardamom added in (just my personal preference). The toasted almonds were an excellent touch. Thanks for sharing this lovely recipe, Johnney!
We really liked this mildly flavored recipe. Everything was well-balanced and the slivered almonds and orange zest were the perfect accent. Nice recipe, John. Definitely NOT boring.