Moroccan-Inspired Lamb-Stuffed Spaghetti Squash Recipe

When it comes to squash, there are few varieties as fun as spaghetti squash — save for pumpkin, perhaps, which can be carved into Jack-o'-lanterns, seeded, and baked into pies. Though it doesn't make an appearance on Halloween, spaghetti squash is just as great, and the reason why is right in the name. When roasted, the bright yellow squash becomes tender and pulls away from its skin in long strands, replicating spaghetti-like noodles. This makes spaghetti squash an easy swap for wheat-based pasta dishes, offering a healthier alternative for gluten-free and keto diets.

Viewing spaghetti squash as an alternative to spaghetti makes it easy to imagine the recipes that can come with it. Spaghetti squash and meatballs or spaghetti squash bolognese are popular ways to incorporate the squash into dinnertime, but the possibilities go beyond Italian classics. In this recipe from developer Michelle McGlinn, the taste of Moroccan cuisine inspires the filling, transforming the spaghetti squash into a rich and layered dish. Featuring cumin-spiced lamb, chickpeas, and plenty of spinach, this recipe is a delicious chance to enjoy spaghetti squash in a new way. Best of all, the recipe comes together in barely 40 minutes, making it easy enough for a weeknight.

First, grab spaghetti squash. Each squash half can be used as a serving vessel, so grab 2 squash for 4 servings and slice them in half. Also grab ground lamb, chickpeas, spinach, and a can of diced tomatoes for the filling. Next, gather up the spices you'll need to flavor the lamb: cumin, paprika, turmeric, and cayenne, plus fresh garlic, salt, and pepper. From there, you'll just need yogurt, olive oil, cilantro, lemon, and pine nuts to finish out the dish.

Preheat the oven to 400 F.

Line a sheet tray with foil and place the spaghetti squash cut-sides up.

Brush the pieces with 2 tablespoons olive oil (1/2 tablespoon for each piece), then sprinkle them with 1 teaspoon of salt and pepper (1/4 teaspoon for each piece).

Flip the squash so that the cut sides are down, then poke holes into the skins with a fork.

Roast for 35-40 minutes, until tender.

Meanwhile, toast the nuts in a skillet over medium heat until lightly browned. Remove from the skillet.

Heat the remaining tablespoon of olive oil in the skillet over medium heat.

Add the lamb and crumble. Cook until browned.

Add 4 cloves of minced garlic, the cumin, paprika, turmeric, cayenne, and 1/2 teaspoon each of salt and pepper.

Once combined, add the chickpeas and diced tomatoes. Stir to combine.

Add the spinach and stir to wilt into the mixture.

While the lamb mixture simmers, stir together the yogurt, lemon juice, remaining 1/2 teaspoon of salt and pepper, and the remaining garlic clove, grated.

Once the squash is tender, remove from the oven and fluff with a fork.

Fill each half with a quarter of the lamb mixture and top with yogurt.

Serve with toasted pine nuts and cilantro.

If you'd simply like to get the roasting out of the way for a quick-and-easy dinnertime, you can roast the spaghetti squash up to 5 days in advance, reheating in the microwave for just 1 or 2 minutes to warm through before fluffing. This way, you can make the filling in about 10 minutes and have dinner on the table in less than 15. The filling can be made in advance, too, and stored in airtight containers in the refrigerator for up to 4 days. Like the squash itself, it also reheats well with a quick blast in the microwave.

Of course, storing each half of the squash in the refrigerator is the hard part, requiring either very large containers or very sturdy foil. Instead, you can prepare the squash, fluff and remove the tender insides from the shell, and store the spaghetti-like strands in your usual meal-prep boxes.

We get it: Lamb isn't everyone's favorite meat. Gamey and earthy in flavor, lamb is a little different than ground beef and can often get passed over when choosing recipes. Not only that, but lamb is expensive and sometimes hard to find, often needing a visit to higher-end butchers. Whether you don't like lamb or simply can't find it, there are plenty of alternatives to making this dish in similar ways.

The easiest, most like-for-like swap is ground beef, which will be richer and more meaty than lamb. Along the same lines, you can also use sliced sirloin, flank, or strip steak, which combine well with the cumin and tomato. For a healthy option, try swapping the lamb for ground turkey or high-protein ground chicken. You can also make this vegetarian by swapping the lamb for crumbled tofu or pieces of eggplant. In this case, simply follow the recipe as written, swapping the lamb crumbling for a quick sauté. You can also skip the protein altogether, if desired, starting the recipe instead with the chickpeas.