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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