Moroccan-Spiced Spaghetti Squash

I've been trying to cut dairy from my diet as my stomach does not tolerate it well and I am tired of waking up feeling ill every morning.  Since most of my go-to meals have some kind of milk product, I'm on the hunt for new recipes!  I came across this recipe this afternoon looking for something with spaghetti squash.

Ingredients

• 1 (3 1/2- to 4-pound) spaghetti squash
• 5 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/8 teaspoon cayenne
• salt and pepper to taste
• 1 can chickpeas, drained and rinsed
• 1 green onion, sliced

Directions

1. Preheat oven to 400°F. 
2. Cut the squash in half lengthwise. Scoop out the seeds. 
3. Brush the inside of the squash with a tablespoon of olive oil, salt and pepper. 
4. Roast the halves face-down on a baking pan or sheet for 40 minutes, until the flesh of the squash is fork-tender and has separated into spaghetti-like strands.
5. When the squash has been in the oven 30 minutes, heat the remaining oil in a small saucepan over medium. 
6. Add the garlic and cook until fragrant, about a minute. 
7. Stir in spices, salt, pepper, and chickpeas.

   

   Chick peas getting some love from the garlic & spices.

8. When the squash is done, remove from oven and let it sit for five minutes, or until it’s cool enough to handle. 
9. Using a fork, scrape the squash flesh out of its skin into a bowl, separating the strands as you go.

   

   Spaghetti squash after baking in the oven.

10. Toss the squash into the pan with the spiced oil mixture. 
11. Serve warm, over couscous and top with sliced green onion.

Couscous.  Simple to make: 1 cup liquid to 1 cup couscous.  (I used chicken stock).  Place a cup of uncooked couscous in a heat-resistant bowl. Heat up liquid to boiling and pour over couscous.  Cover with plastic wrap for 5 minutes.  Remove cover and fluff with fork.  You can fold in anything you want. I added some scallions for a touch of freshness.  Original recipe called for golden raisins and those could easily be placed into the couscous.

Completed dish.

It was really good and the cayenne added a nice touch of heat to the meal.  It was missing a sauce of some kind but I will definitely make this again.

Pistachio Pecan Chocolate Chip Cookies

What to do during spring break? Make yummy food of course.  Today started with this recipe for cookies.  I found a shortbread pistachio recipe that I contemplated to make for St. Patty's Day but found another recipe today that included chocolate.  Original recipe is from a blog called Baking Banquet.

Ingredients:

1 cup butter, room temperature

1 cup brown sugar

3 tbs white sugar

2 (3.4ounce) packages instant Pistachio Pudding mix

2 1/4 cups all purpose flour

1 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1 or 2 drops green food coloring (optional, I did not use this)

1/4 teaspoon salt

1/2 cup chopped pecans (You can use any nut you want, pecans just happened to be in the pantry.)

1 cup semi-sweet chocolate chips 

Directions:

1. Preheat oven to 350 degrees. 
2. Combine flour, baking soda, and salt in a small bowl and set aside. 
3. Cream together butter and sugars. 
4. Beat in pudding mix until blended.

   

   Pistachio pudding being added to the creamed butter and sugar.  Love the color!

5. Add the eggs, vanilla and food coloring (optional). Mix well. 
6. Add the flour mixture and mix to combine. 
7. Stir in pecans and chocolate chips.

   

   Ready to scoop!

8. Place golf ball sized dough balls on a cookie sheet.

   

   Ready for the oven.

9. Bake for 10 to 12 minutes.
10. Let cookies cool for 5 minutes on cookie sheet before moving to a cooking rack.

Aren't they pretty?

Close up!

These turned out really well.  I will definitely make them again!