Why We Like It
The spaghetti squash takes the place of pasta in this delicious Moroccan-inspired meal -- it has great flavor! Perfect way to use fresh okra, Swiss chard, and peppers from the farmer's market!
Cook the spaghetti squash:
Cook in the oven or microwave – see quick tip.
Cook the Veggies:
Add oil to a large skillet over medium high heat. Add everything else and cook for 5 minutes until beginning to get tender.
Add the tomatoes and seasonings:
Add to the skillet with the onions, bell pepper and okra and stir to combine. Cook for about 3 minutes, until Swiss chard is beginning to wilt.
Add the rest:
Add to the skillet with everything else and stir to combine. Remove from the heat.
Serve and enjoy!
Serve spaghetti squash topped with the moroccan vegetable mixture.
You can either bake your spaghetti squash or you can cook it in the microwave. See our video!
If you want to bake it: Preheat the oven to 375 degrees F. Cut the squash in half and scoop out the seeds. Line a baking sheet with parchment paper or foil and place the squash halves, cut side down, onto the baking sheet. Bake for 40 minutes (may be less depending on the size of your spaghetti squash) or until the flesh pulls away in easy strands.
Microwave version: cut the squash in half, scoop the seeds out, put the cut sides down in a glass container with about 1/4 cup of water. Cook on high for about 6-7 minutes. Remove and when cool enough to handle, scrape out the insides with a fork and it should become “noodles.”
Nutrition Information for one serving
- Calories: 345
- Fat: 20 g
- Saturated Fat: 2 g
- Cholesterol: 0 mg
- Total Carbohydrate: 42 g
- Fiber: 7.5 g
- Total Sugars: 20 g
- Protein: 7 g
- Sodium: 270 mg
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- Sweet and Spicy Sriracha Carrot Hummus
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- Egg Roll in a Bowl
- Roasted Chickpea and Asparagus Potato Salad
- Garlicky Cauliflower and Kale with Dates and Pecans
- Mediterranean Veggie Burger Bowl
- Need a Napkin Burger Bowl