Spaghetti Squash with Dukkah

Spaghetti Squash with Dukkah

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From: EatingWell Magazine, January/February 2018

In this easy vegetable side dish, dukkah (pronounced dOO-kah), a blend of pulverized toasted nuts and crushed sesame, coriander and cumin seeds, seasons spaghetti squash. Look for premade dukkah online, at well-stocked stores or find a recipe at

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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


  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: ¾ cup
  • Per serving: 197 calories; 14 g fat(2 g sat); 4 g fiber; 17 g carbohydrates; 4 g protein; 29 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 292 IU vitamin A; 9 mg vitamin C; 77 mg calcium; 2 mg iron; 139 mg sodium; 362 mg potassium
  • Carbohydrate Servings: 1

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