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Spaghetti Squash with Dukkah

  • 20 m
  • 1 h
Julia Clancy
“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”


    • 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


  • 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.
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