Since this summer I have been spinning chunky lunks of courgettes, cucumbers and mooli to silky strands with just the twirl of a handle. I don’t kid myself that I am eating pasta, but I do find the resulting pliable, airy texture very pleasing, and even the flavour improved (courgette especially). This is my favourite ‘proper’ recipe using my spiralizer.
Well today I made vegetable spaghetti without my beloved spiralizer. Instead of gently turning out pale billows of pretty curls, I used an ordinary fork to tease diaphanous strands from the most surprising of squashes.
Take a chance on this unprepossessing pale gourd because, once sliced in half, seeds scooped and baked for a mere 30 minutes, the alchemist of squashes goes from meh to wow. Truly.
But – and this is a big but – pasta it ain’t. It is as light as angel hair pasta; you can mound it prettily on a plate and slather it in sauce. You can even layer it up lasagna style. So, it has the look, feel and texture of our glutinous friend. But it is still squash, a mild, slightly sweet squash. It is not a robust-tasting thing, ready to take over your dish. No, it is quieter, happy to let the rest of the ingredients shine.
In this case earthy brown chickpeas and tangy, vinegared capers frazzled to a light crispness, softened ribbons of kale and a dollop of rose harissa. Some other surprises too, but I will let you read on.
First of all though, a word on the harissa. I have been putting my rose harissa on practically everything – blitzed with cherry tomatoes for a quick salsa on avocado toast is a near daily fix. And we like it added to this recent North African soup, and dabbed alongside my Tunisian Chickpea and Vegetable Tagine. I thought the harissa would be good here, too. The sharp, spicy-sweet notes of the rose harissa play nicely with the mellowness of the roasted spaghetti squash, and practically march down the aisle with the tender chickpeas and minerally kale (swoon). Judge for yourself.
Right now I can’t think of a more perfect antidote to all of the festive fare in which we have ALL been indulging. Right? You are with me on this?
Moroccan-ish Roasted Spaghetti Squash with Pan-fried Brown Chickpeas, Capers and Kale
The only vaguely tricky thing about this recipe is getting into the spaghetti squash itself. Guidance is given after the recipe. Once tackled, this recipe is simple and very rewarding.
Non-veggies may like to garnish the dish with some frazzled diced chorizo. Non-vegans, how about some yogurt whizzed with a little preserved lemon, or a crumble of feta cheese?
1 spaghetti squash (you will use half of the cooked squash)
3 tbsp olive oil, divided use
small bunch of fresh oregano, leaves roughly torn (about 3 tbsp of chopped leaves)
2 bay leaves
3 cloves of garlic, finely chopped
2 tbsp capers, drained
1 tin of brown or regular chickpeas/garbanzo rinsed, drained and patted dry
2 double handsful of kale, chopped or in ribbons (curly I chop, black kale I ribbon) – I used three kinds from my garden but use whatever you have
1 tbsp preserved lemon (peel only, here’s my recipe), finely chopped – optional
1 heaped tbsp rose harissa or other harissa OR chilli flakes
1 tsp ras-al-hanout (I like Steenbergs and Al Fez) – optional
Equipment needed: baking tray, parchment paper, heavy large knife, large skillet/sauté pan, small pan
1. Preheat the oven to 200C/400F. Line the baking tray with non-stick parchment.
2. Cut the spaghetti squash lengthways, scooping out and discarding the seeds and obvious stringy flesh. Drizzle a little of the oil into each cavity, pop in a bay leaf and a little of the oregano. You can skip this but I think it does infuse a little extra flavour. Place the squash cut-side down on the parchment paper-lined tray and bake in the oven for ½ hour, or until tender. Turn the squash over, remove the herbs, and let cool a little before using a fork to tease out the strands into a waiting bowl. Set aside.
3. In the skillet over a low-medium heat 2 tbsp of the oil; add the garlic and ras-al-hanout. Let this sizzle gently for a minute then add the kale and stir. Let the kale wilt down. Now stir in half of the spaghetti squash strands, the remaining oregano, the tablespoon of preserved lemon, if using, and reheat gently.
4. In a smaller pan, add the remaining oil and, when hot, add the harissa, capers and chickpeas. Let these sizzle and splutter, stirring gently to not let anything burn. When the capers and chickpeas look a little frazzled and crusted add into the pan with the kale and squash and give a gentle toss around with two forks. Serve immediately.
Note: you can cook everything in the one skillet but I like to keep the capers and chickpeas separate to crisp them up a bit.
What to do with the rest of the cooked squash: heat some butter or olive oil, crushed garlic, herbs and a little lemon juice and toss it through heated squash. Perhaps topping with freshly grated hard cheese. Or perhaps this prawn and spaghetti squash recipe from a few years back.
How To Slice Open A Spaghetti Squash: I won’t lie, spaghetti squash is a bit of beast to cut into. If it feels wobbly on the cutting board, place it on an old and clean tea towel to steady it. I have the stem end angled “at four o’clock” to me, I then steady it with my left hand and, with my biggest, heaviest knife, bear down one-quarter of the way from the stem, and push down toward the stem. I then make headway on one side, cutting through as far as I can, then turning it over and continuing. If you are stronger you should be able to slice through it as you would any other squash, but they are notoriously tough to breech.
Another method is to roast it whole for an hour, or until you can easily pierce the skin. Then carefully cut open (it will be steaming hot), remove the seeds and the stringy gooey bits, and then pull the strands with a fork.
And another way to cook it is in your microwave.
More awesome seasonal recipes, including some with spaghetti squash:
Roasted Pumpkin Hummus with Cauliflower and Walnut Crumble – food to glow
Broccoli, Cheese and Sweet Potato Gozleme {Turkish Pastries} – food to glow
Butternut Squash, Lentil and Lemongrass Curry {a big favourite of ours} – food to glow
Butternut Squash and Spinach Lasagne {diabolical photos but it is a big favourite where I work} food to glow
Spaghetti Squash, Feta and Chilli Risotto {this looks like awesome comfort food} – cook sister
Butternut Squash and Red Lentil Stew – amuse your bouche
Pasta with Mediterranean “Meatless” Balls – fuss free flavours
Lasagne-Stuffed Spaghetti Squash – the kitchn
9 Healthy Spaghetti Squash Recipes {all lush, but not all particularly healthy!} – curated by greatest.com
Chickpeas In Adobo – whole nourishment
Sweet Potato, Lentil and Kale Salad with Chipotle Lime Dressing – the muffin myth
Foodbodka – A Celebration of Vegetables and Flavour {not a formal recipe but can still be followed!} – foodbod
Warm Rice and Quinoa Salad with Pan-Fried Tofu – fab food 4 all
Grilled Tofu, Boy Choy, Red Chilli and Soba Noodle Soup – a mummy too
butternut squash, lentil & lemongrass curry; roasted pumpkin squash with cauliflower-walnut crumble; broccoli, cheese and sweet potato gozleme