Middle Eastern Style Spaghetti Squash

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Middle Eastern Style Spaghetti Squash

 

1 medium spaghetti squash, cooked

2 tbsp. butter

2 tbsp. olive oil

1/2 tsp. ground cardamom

3/4 tsp. ground coriander

1/8 tsp. ground ginger

1/8 tsp. allspice

salt and white pepper to taste

1/2 cup toasted slivered almonds

zest of 1 orange

 

In a large skillet over medium heat, heat butter and

oil then stir in spices, except salt and pepper. Cook

for about a minute. Stir in squash and saute until

well coated, adding white pepper and salt to taste.

Remove to serving dish. Sprinkle with toasted almonds

and orange zest just before serving.

Serves 6 to 8.

 

 

 

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