I had a spaghetti squash to use and wanted to find a Yotam Ottolenghi recipe. I wondered how he would do a Spaghetti Squash? Oh and incase you don’t know he is a multi award wining chef, restauranteur, and cookbook author. His recipes that I’ve done so far are all unique and uniquely FORKING DELICIOUS…..ANYWAYS>>>>>I couldn’t find a spaghetti squash recipe from Yotam Ottolenghi so I used one of his pasta recipes as a guild for Spaghetti Squash……Besides swapping spaghetti squash for pasta I made a few slight changes. Maybe the other biggest change was to use much more spinach than for the pasta recipe. I just felt it needed it. Serving size is difficult to determine because I don’t know if you want a tiny dish or a big bowl full. I think that this will be at least 6 servings. But some people will get more servings.

Ingredients for around 6 servings

3+1/2 Tablespoons extra virgin olive oil + a little extra to spray squash pan

1 small onion – fine chop

3 garlic cloves – crushed and fine chopped

1 teaspoon ground cumin

1 Tablespoon thyme – chopped

7 anchovies – chopped (about half a 2 ounce can ….you can freeze what you don’t use)

1 medium lemon – juice and zest

2 – 15 oz cans chickpeas – drained and rinsed

1 teaspoon dark brown sugar

1 1/2 cups chicken or vegetable stock (I used vegetable)

1 spaghetti squash – If you can cut in half but not long ways and remove seeds and membranes……..I note that this is hard to do and you can get injured. If this is too chancy just cook the spaghetti squash whole…..and remove the seeds and membranes when it is cool enough to handle…….It might take slightly longer)

12 oz bag frozen spinach

1 tablespoon parsley

1 1/2 teaspoons za’atar

sea salt – to taste

black pepper – to taste

Directions

Preheat oven to 400 degrees F

Spray pan with olive oil.

Put either whole squash or half squash (cleaned out) on pan.

The squash usually needs 45-60 minutes on the middle rack. Or cook till soft to touch.

While the squash is cooking.

On hight heat cook the onions, garlic, cumin, thyme, anchovies, lemon zest, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper till golden in color 3-4 minutes.

Reduce heat to medium. Add the chickpeas and sugar. Fry 8 minutes.

Add stock and lemon juice. Simmer 6 minutes.

Stir in frozen spinach. Give it about 2 minutes.

Add spaghetti squash.

Serve and finish with za’atar and parsley.

It’s FORKING DELICIOUS!!!!!

A Special THANKS!!!! to Yotam Ottolenghi for his Gigli with Chickpeas and Za’atar recipe so I could come up with what I did!