Spaghetti Squash with North African Spices

Curious about what’s in this week’s veggie box? Check here!

🎥 Watch the video demo here to see how it all comes together in my kitchen.

Spice Profile: allspice, black pepper, cardamom, cayenne, cinnamon, coriander, cumin, ginger, mace, nutmeg

Spaghetti squash is such a good gourd. I try not to treat it like “spaghetti” because—let’s face it—it’s not. Instead, I like to celebrate what makes it unique: the texture, the sweetness, the way it soaks up flavor. This dish has a North African feel—fragrant, a little spicy, and beautifully balanced. You can add nuts or chickpeas, as I did, or keep it simple. Chopped dates make it shine if you have them on hand.

Cut the squash in half lengthwise and scoop out the seeds (or save them to roast or make brittle!). Lightly brush the cut sides with oil—just enough to coat. Place cut-side down on a parchment-lined baking sheet and pierce each half a few times with a fork or knife to vent steam. Roast in a 400°F oven until tender but still al dente, about 40–45 minutes. Let cool slightly, then use a fork to gently scrape and fluff the flesh into long strands. Transfer to a mixing bowl.

If using nuts, toast about 1/2 cup in a skillet until lightly golden, then add 2 Tbsp oil. If you are using chickpeas, fry 1 cup chickpeas in 2 Tbsp oil until lightly browned. Add the full spice packet, (2 tsp Stock+Spice Ras el Hanout), and the chopped dates, if using. Warm gently so the oil absorbs the spice flavor. If skipping nuts, chickpeas, and dates, just warm the oil with the spices.

Toss the infused oil with the squash until well coated, then season with salt to taste. Garnish with thin slices of orange, squeezing a little juice over the top before serving.

Enjoy the aroma—it’s like sunshine and spice in a bowl.