Spaghetti Squash with Dukkah
- 1 large spaghetti squash (about 3½ pounds), halved lengthwise and seeded
- 3 tablespoons extra-virgin olive oil, divided
- ¼ teaspoon salt
- ⅛ teaspoon ground pepper
- 4 cloves garlic
- ½ cup water
- ⅔ cup dukkah, divided
- 2 tablespoons chopped fresh cilantro
Preheat oven to 425°F.
Drizzle each squash half with 1 tablespoon oil and sprinkle with salt and pepper. Place the squash cut-side down on a rimmed baking sheet and tuck 2 garlic cloves under each half. Add water to the pan. Roast until the squash is tender, about 30 minutes.
Turn the squash cut-side up and gently smear with the softened garlic. Let cool for 10 minutes. Using a fork, scrape the flesh into a large bowl. Toss with ½ cup dukkah and the remaining 1 tablespoon oil. Serve topped with the remaining dukkah and cilantro.
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